Description
RECOMMENDED EQUIPMENT
- deep baking dish or roasting pan
- aluminum foil
- sharp knife
- cutting board
- kitchen brush for glazing
- meat thermometer
- vegetable peeler
- small pot
Ingredients
Units Scale
PORK HAM
- 1.8 kilogramm cured pork ham with rind
- 2 tsp dijon mustard
- salt & pepper
COOKING LIQUID
- 750 milliliter vegetable stock
- 1.5 white onions
- 3 garlic cloves
- 2 carrots
- 2 bay leaves
- 1 tbsp black pepper corns
CRANBERRY ORANGE GLAZE
- 1 lemon
- 1 orange
- 200 milliliter port wine
- 1 shallot
- 3/4 tsp fresh ginger, grated
- 1 tsp dijon mustard
- 100 grams fresh cranberries
- 200 grams redcurrant jelly
- salt & black pepper
Instructions
- Take the meat out of the fridge and let it rest at room temperature for about 30 minutes to ensure even cooking later.
- In the meantime, prepare the glaze. You can find the recipe for the cranberry-orange sauce here, which we’ll use both as a glaze and a sauce later.
- Preheat the oven to 150°C/300°F (fan).
- Peel the onions, garlic, and carrots, then cut them into large chunks.
- Pour vegetable broth into a deep baking dish or roasting pan and place the meat in it, rind side down. Distribute the chopped vegetables, pepper, and bay leaves around it.
- Cover the dish with aluminum foil and place it in the oven for 40 minutes.
- Remove the dish from the oven and transfer the meat to a cutting board, placing it rind side up. You now have two options: either remove the rind completely, leaving the fat layer intact, and score the fat closely with a sharp knife without cutting into the meat. Or, leave the rind on and score it diagonally in a tight pattern, again without cutting into the meat. Return the meat to the oven uncovered and roast for an additional hour.
- After 30 minutes, brush the rind with the first layer of glaze. Repeat this every 10 minutes (a total of 3 times). Be sure to save some of the glaze, as it will be used as a sauce later. Once the meat reaches an internal temperature of 65°C/149°F, switch the oven to grill mode and roast the rind for about 10 minutes until it becomes perfectly crispy. The roast should now have an internal temperature of around 68-69°C/154-156°F.
- Remove the meat from the oven, cover it with aluminum foil, and let it rest for 10-15 minutes. During this time, the internal temperature will rise to about 72°C/162°F, and the juices will redistribute within the meat.
- Slice the meat against the grain into thick slices for serving as a main course or into thin slices for making sandwiches. Enjoy!
- Passive Time: 2 hrs + 10 min
- Cook Time: 30 min
