John Myers
Ingredients for 8 servings:
- 2 kg suckling pig ham
- Salt and pepper from the mill
- 1 tsp ginger, freshly grated
- 6 cloves
- 1 tbsp mustard, hot
- 2 tbsp honey, spreadable
- ½ orange(s), untreated, zest
- ⅛ liter veal stock from the jar
- ⅛ liter white wine
- ½ tsp cinnamon
- 250 g apricot(s)
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
When purchasing, have the butcher score the skin of the suckling pig ham in a diamond shape. Wash the meat, pat it dry, rub it liberally with salt and pepper, and stud it with cloves. Then place the meat in a roasting pan. Mix honey and mustard with the spices and orange zest. Spread some of the mixture over the meat, then mix the rest with the wine and stock. Place the roasting pan on the middle or bottom rack of the oven and roast the prepared suckling pig ham for about one and a half to two hours at 200°C, basting occasionally with the cooking juices. In the meantime, wash, halve, and pit the apricots. After 40 minutes of roasting, place the apricot halves around the meat and pour half of the wine and honey mixture over them. Gradually baste the ham with the remaining liquid. Remove the meat and let it stand warm, wrapped in aluminum foil. Strain the sauce through a sieve and serve with the sliced suckling pig ham. Tip: Cooked potato dumplings and Brussels sprouts, as well as broccoli or green beans, make a wonderful side dish.
Facebook Comments