The festive Easter table doesn’t have to be heavy a few neat pieces of meat are enough. Smoked delicacy perfect, take a pork ham, it warms up in oven for hours and near the end of baking poured with appetizing glaze, which gives ham indescribable taste and aroma. Cook the glaze of honey, brandy and crushed pepper with peas and apply to the surface of the whole preheated ham, and then bake until a crust appears. To meat is not burned, pour on the bottom of the brazier of water. Serve the ham by slicing thin slices and enjoy its smoked taste with honey-spicy notes. And in the morning you can do sandwiches. Share with friends: 
Time: 4 hours. 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:
- 1 piece of finished smoked ham weighing 3.5-4.5 kg. (ham or knuckle)
- 2 tbsp. l (30 gr.) Butter
- 1 small shallots, chopped
- 1/3 Art. brandy
- 0.5 tbsp. honey
- 2 tbsp. l allspice peas or mixture, grind
Recipes with similar ingredients: pork ham, ham, pepper fragrant, brandy, honey
Recipe preparation:
- Leave the ham at room temperature for 30 minutes. Preheat the oven to 160 ° C.
- If necessary, cut the skin off the ham. Do on fat a layer of incisions in the form of a net, without cutting the meat. Lay the ham flat side down on the wire rack in the roasting pan.
- Pour 0.5 cm of water into the bottom of the frypot. Bake ham while the internal temperature of the meat will not reach about 55 ° C, about 2.5 hours or 15 minutes for every 0.5 kg. ham.
- Meanwhile, in a small saucepan over medium heat, melt butter. Add shallots and fry until soft, about 1 minutes. Remove the pan from the heat and pour in the brandy. Bring back to the fire and continue cooking until the brandy is about half evaporated. Add honey and pepper, continue cooking until mixture thickens in about 15 minutes.
- Remove the ham from the oven when the meat warms up to 55 ° C. Raise the oven temperature to 220 ° C. Apply part of the glaze over the whole surface of the ham. Add water to the bottom if necessary braziers. Return the ham to the oven and fry, watering every 10 minutes with the remaining icing until the ham is glossy crisp, about 45 minutes more. Serve with anyone garnish.
