It’s best to bake this magnificent festive meal in two stage: first quickly at high temperature, then again at lower – so you get a delicious crispy ham and juicy pork pulp with apple flavor. Share with friends: 
Time: 8 hours 40 min Difficulty: easy Servings: 8-10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Brine:
- 8 l of water
- 2 tbsp. coarse salt
- 1 tbsp. dark brown sugar
- 4 clove buds
- 2 bay leaves
- 1 tbsp. l mustard seed
- 1 tsp chopped red hot pepper petals
- 1 cinnamon stick
- 1 fresh pork ham (3.5-4.5 kg) with bone and skin
Spices and glaze:
- 1/4 Art. extra virgin olive oil
- 1/4 Art. mustard
- 1 tbsp. with parsley top
- 12 sliced fresh sage leaves
- 9 peeled and chopped large cloves of garlic
- 1/2 tsp red hot pepper petals
- 1 tbsp. l coarse salt
- 1 tsp freshly ground black pepper
- 4 large onions, peeled and cut into slices 2.5 cm
- 3.5 l of natural apple juice of the first extraction
- 2 tbsp. l premium wheat flour
- 2 tbsp. l softened unsalted butter
Recipes with similar ingredients: brown sugar, cloves, bay leaf, mustard, red pepper flakes, cinnamon, pork, whole grain mustard, parsley, sage, garlic, onion, apple juice, flour
Recipe preparation:
- The day before baking: In a plastic container, large enough to fit the ham, dissolve the salt in water and brown sugar. Add spices. Do ham cross-shaped incisions to the depth of the skin and fat, trying not to touch meat. Put the ham in the brine, press on top with a plate to the meat was completely covered with water and refrigerate as at least 4 hours, but no more than 8 hours. Drain the brine, dry the ham and put in the refrigerator.
- Remove the ham from the refrigerator an hour before baking. Preheat the oven to 230C.
- Spice marinating: In food processor mode “pulse” beat olive oil, mustard, parsley, sage, garlic, red pepper, salt and black pepper to make a paste. Rub her ham. In a large baking dish, mix the slices onions with 1 tbsp. apple juice and put ham on top. Bake in for 30 minutes, then reduce the temperature to 160C and bake about 4 hours, until the culinary thermometer shows 75C in the thick parts. One hour after the start of baking, wrap the bone foil so that it does not burn.
- At this time, prepare the icing: In a saucepan, bring to boil the remaining apple juice and boil it over low heat until a syrupy state of about 1.5 hours to its amount decreased to 2 tbsp.
- 1.5 hours before the end of the roasting of the ham, lubricate it with glaze every 30 minutes Transfer the prepared meat to heat-resistant dish and let it stand in the oven off for 30 minutes. Free put the onions in a heat-resistant dish and also leave in the oven. Drain the juiced juice into a stewpan, remove excess fat and bring to a boil. Make a paste of flour and butter and enter little by little in meat juice. Boil until thick. Ham and serve with onions and sauce.
