The American Food Network magazine recommends before baking and glazed with sweet mustard sauce give the meat a good marinate in chilled ginger-spicy brine for at least 24 hours. Share with friends: 
Photo of the dish: Roland Bello Time: 29 hours. 30 min. Complexity: easy Servings: 8-10 The recipes use volumetric measuring containers: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
For ham:
- 2.5 tbsp. coarse salt
- 2.5 tbsp. light brown sugar (tamp tightly)
- 2 tbsp. l crushed juniper berries
- 2 tbsp. l crushed peas of black pepper
- 1 peeled and thinly sliced ginger (5 cm)
- 4 bay leaves
- 1 (3.6–4.5 kg) chilled fresh ham with bone and skin
For glaze:
- 1 tbsp. peach confiture
- 1 tbsp. light brown sugar (tamp tightly)
- 1/2 tbsp. Dijon mustard
- 3 tbsp. l raspberry vinegar
- 2 tbsp. l ground ginger
- Coarse salt and freshly ground black pepper
Recipes with similar ingredients: brown sugar, juniper berries, black peppercorns, ginger root, bay leaf, pork, peach jam, Dijon mustard, ground ginger
Recipe preparation:
- Preparing the ham: In a large container or pan of stainless steel mix 11 liters of hot water, salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves and mix to dissolve the salt and sugar. Let the brine cool. At this time, place the ham with the slice down on the cutting board and make cross-shaped incisions on the skin with a sharp knife. Put ham in brine, cover and refrigerate less than 24 hours or up to 2 days.
- Preheat the oven to 230C. Remove the ham from the brine and dry completely. Strain the brine, leaving the spices. Crush several juniper berries and peas of black pepper on a flat side of the ham. Lay out the bay leaves in a large roasting pan and put the grill in it. Put the ham down on the grill and bake for 1 h. Reduce the heat in the oven to 160C and bake the meat more 2 hours
- Prepare the icing: In a bowl, mix peach. confiture, brown sugar, mustard, vinegar, ginger, adding salt and pepper to taste. Lubricate the ham with half the glaze; bake until golden for about 1 hour. Lubricate the remaining ham with icing, turn it on its side and bake for another 30-45 minutes, until a culinary thermometer inserted in the center will not show 70C, but the skin won’t get crispy. Put the meat on a cutting board, cover foil and let “rest” for 20 minutes. After that, the ham can be slice.
- Remove the fat from the meat juice released in the frypot and remove bay leaves. Stir to make a sauce. Chop ham and serve with sauce.
