The ham should not be sprayed, but should be placed in brine for 4-5 days (4/5 salt + 1/5 sugar). Injection is also possible, but it is not stylish. Pre-order at the butcher!
Before roasting, dry the ham and cut the rind well.
Cook the ham in the oven at 125 ° (approx. 1 hour per kilo) by placing it on a wire rack, lower rail in the oven. Put a baking sheet with water underneath.
Variation: wrap the ham in aluminum foil and cook on a baking sheet.
After the cooking time, cut off the rind, mix mustard, sugar and breadcrumbs and bread the ham. Put in the oven again until the breading is golden brown.
In Finland it is eaten with sweet mustard (fine consistency, not the Bavarian mustard here)
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