Roast ham with crispy crust

Name: Roast ham with crispy crust
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 2 kg cured roast pork with rind (from ham; it is essential to order 3-4 days in advance from the butcher!); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 collar Soup Greens; 4 Onions; 1 TABLESPOON liquid honey; 7 TABLESPOONS white balsamic vinegar; 1 TABLESPOON Mustard; 5 TABLESPOONS Oil; 400 g Mushrooms; 1 kg Frozen princess beans; 2-3 TABLESPOONS dark sauce thickener

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

2 kg cured roast pork with rind (from ham; it is essential to order 3-4 days in advance from the butcher!)
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 collar Soup Greens
4 Onions
1 TABLESPOON liquid honey
7 TABLESPOONS white balsamic vinegar
1 TABLESPOON Mustard
5 TABLESPOONS Oil
400 g Mushrooms
1 kg Frozen princess beans
2-3 TABLESPOONS dark sauce thickener

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash the meat, dab dry, cut the rind with a sharp knife (also good: clean cutter knife) in a diamond shape.
2
Season the meat with pepper and a little salt. Place on the fat pan of the oven. Bake in the hot oven for about 2 1/2 hours.
3
Soup greens clean or peel, wash and roughly cut. Peel onions and dice 2 roughly. Spread the soup vegetables around the roast after about 20 minutes. After about 45 minutes gradually add 1/2-3/4 l water.
4
After approx. 2 hours, switch the temperature up (electric cooker: 225°C/circulating air: 200°C/gas: level 4) so that the rind becomes crispy. Mix honey and 1 tablespoon of water. Brush the crust with it about 10 minutes before the end of the roasting time.
5
Possibly switch on the oven grill in the last minutes, but observe the crust so that it does not burn.
6
In the meantime, finely dice 2 onions for the bean salad. Mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in the oil. Stir the onions into the vinaigrette.
7
Clean the mushrooms, wash if necessary and cut into fine slices. Cover the beans and cook in boiling salted water for 7-8 minutes until al dente. Drain the beans and put them back into the pot. Fold in mushrooms and vinaigrette and leave to stand.
8
Remove the roast and keep warm. Pour the roast stock through a sieve into a measuring cup. If necessary, fill up to approx. 600 ml with water. Bring to the boil in the pot, thicken slightly with sauce thickener and simmer for 1 minute.
9
Season with pepper, 1 pinch of sugar and a little salt. Cut the roast open, arrange everything. Roast potatoes taste good with it.