Summary

Ingredients

• 1 ½ kg ham, mildly cured (or boneless Burgundy ham), with rind
• 1 onion (s)
• 1 bay leaf
• 3 carnation (s)
• 300 ml red wine
• 1 tablespoon honey
• 1 tablespoon mustard

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Instructions

1. Cover the ham in a saucepan with cold water. Pin the bay leaf with the cloves on the peeled onion and add to the ham. Heat it gently and cook it almost soft for about 2 hours over a mild heat. Let cool in the stock.
2. Now remove the ham from the stock. Cut into the rind like a grid and place in a roasting pan with the red wine.
3. Put in the oven at 175 ° C for approx. 1 hour. Scoop it up more often with red wine.
4. After 45 minutes, mix the honey with the mustard and brush the ham with it. Then increase the temperature to 200 ° C so that the crust is nice and crispy (this can sometimes take a little longer - depends on the oven).
5. Before serving, the ham must rest for 10 minutes in the switched off oven.
6. There is also mustard, coleslaw and strong farmer`s bread or a warm potato and cabbage salad.
7. Tip: I freeze the leftover ham stock and use it for the next stew.