Main course: Ham with honey glaze

Name: Main course: Ham with honey glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1.2 kg cured roast ham and pork without rind (order in advance from the butcher); 2 TABLESPOONS freshly crushed black pepper; 1 TABLESPOON Sunflower oil; 1.2 kg Potatoes; 7-10 Tbsp Salt; 3 Federation Spring onions; 3 TABLESPOONS Honey

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1.2 kg cured roast ham and pork without rind (order in advance from the butcher)
2 TABLESPOONS freshly crushed black pepper
1 TABLESPOON Sunflower oil
1.2 kg Potatoes
7-10 Tbsp Salt
3 Federation Spring onions
3 TABLESPOONS Honey

Directions

1
Wash the meat, dab dry and season with pepper. Heat oil, fry meat all around for about 5 minutes. Roast in the fat pan of the oven in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours.
2
Wash the potatoes thoroughly and, depending on their size, cut them in half or leave them whole. Season with salt and place them immediately next to the ham in the fat pan. Wash and clean the spring onions. Spread ham with honey every 15 minutes.
3
Add the onions 15 minutes before the end of the cooking time. Remove ham and onions and keep warm. Pour 1/8 litre of water into the fat pan, dissolve frying set. Cut ham into slices. Arrange potatoes, ham and onions on plates, pour on some of the gravy.