Roast ham with mustard crust

Name: Roast ham with mustard crust
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 cured pork ham (about 2 kg;; 7-10 Tbsp pre-order from the butcher); 1 baby onion; 1 collar Soup Greens; 2-3 Cloves; 8-10 Peppercorns; 2-3 Bay leaves; 600 g Broccoli, carrots and leek; 1.2 kg baby potatoes; 1 washer Toast; 2 TABLESPOONS medium hot mustard; 3-4 Tbsp brown or white sugar (50-75 g); 1 collar Chives; 1 Onion; 60 g butter/margarine; 60 g Flour; 200 g Whipped cream; 7-10 Tbsp salt, pepper; 250 g Cranberries (glass); 3 TABLESPOONS Orange juice

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 cured pork ham (about 2 kg;
7-10 Tbsp pre-order from the butcher)
1 baby onion
1 collar Soup Greens
2-3 Cloves
8-10 Peppercorns
2-3 Bay leaves
600 g Broccoli, carrots and leek
1.2 kg baby potatoes
1 washer Toast
2 TABLESPOONS medium hot mustard
3-4 Tbsp brown or white sugar (50-75 g)
1 collar Chives
1 Onion
60 g butter/margarine
60 g Flour
200 g Whipped cream
7-10 Tbsp salt, pepper
250 g Cranberries (glass)
3 TABLESPOONS Orange juice

Directions

1
Wash the meat. Peel and quarter the vegetable onion. Clean, wash and coarsely chop the greens. Boil up with meat, onion and spices in 2 1/2 l water. Simmer for about 1 3/4 hours.
2
Clean and wash the vegetables. Cut broccoli into florets, carrots into slices and leek into thick rings. Peel and wash potatoes
3
Finely crumble the toast. Lift the meat out of the stock, sieve the stock. Measure 1/4 l and put aside. Add potatoes to the remaining stock, bring to the boil and cook for about 20 minutes. Add carrots after 5 minutes, leek and broccoli after 10-15 minutes
4
Remove the rind from the meat. Coat the meat with mustard. Spread brown sugar and toast on top, press down gently. Roast the meat on the fat pan in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 20-25 minutes. Pour on the stock that has been set aside
5
Wash the chives and cut into small rolls. Peel and chop the onion. Remove vegetables and keep warm. Measure out 800 ml stock. Heat the fat. Sauté onion in it. Add flour and sauté. Add stock and cream while stirring, bring to the boil and season to taste. Stir in half of the chive rolls. Mix cranberries and orange juice
6
Do everything. Pour some sauce over the vegetables. Sprinkle with the rest of the chives. Add the rest of the sauce and cranberries