Spanish glazed ham – a detailed recipe cooking. 
Time: 3 час. Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of finished smoked ham (3.6 – 4.5 kg.) With bone (from butt ham or shank)
- 1/3 Art. brown sugar
- 1/4 Art. sweet smoked paprika
- 2 tbsp. l garlic powder
- 2 tsp dried oregano
- 1/2 tbsp. olive oil
- 2 tbsp. l Dijon mustard
Recipes with similar ingredients: ham, brown sugar, Dijon mustard, garlic powder, oregano, paprika
Recipe preparation:
- Let the meat soak at room temperature for 30 minutes. Preheat the oven to 160 ° C. Cut the skin if necessary. Make cuts on the ham, cutting fat, crosswise in diagonally without incising meat. Lay the ham flat side down on a wire rack in a baking dish. At the bottom of the mold pour 0.6 water see bake ham until the internal temperature reaches about 55 ° C, about 2 hours 30 minutes, or 15 minutes each. for every 450 column
- At this time, in a small bowl, mix sugar, paprika, garlic powder, oregano and mix well. Enter whisking olive oil until the mixture turns into a homogeneous paste.
- Remove the ham from the oven when the internal temperature will reach 55 ° C. Raise the oven temperature to 220 ° C. Pour or grease the mustard with ham. Spoon the paste evenly with spices over the entire surface of the ham. Add if necessary water to the bottom of the mold. Put the ham in the oven again and bake about 25 minutes more, turning once in the middle of cooking, until the paste turns into a crust of light brick colors.
