Oven-baked ham with honey and mustard crust

Ingredients for 6 servings:

• 1 ½ kg ham, mildly cured (or Burgundy ham without bone), with rind
• 1 onion(s)
• 1 bay leaf
• 3 carnations
• 300 ml red wine
• 1 tbsp honey
• 1 tbsp mustard

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

A delicious alternative to barbecue time

Cover the ham with cold water in a pot. Pin the bay leaf and cloves onto the peeled onion and add it to the ham. Heat the ham gently and cook over low heat for about 2 hours until almost tender. Let it cool in the liquid. Now remove the ham from the liquid. Score the rind with a lattice pattern and place it in a roasting pan with the red wine. Place in the oven at 175°C for about 1 hour, basting with red wine frequently. After 45 minutes, mix the honey with the mustard and brush the ham with it. Then increase the temperature to 200°C so the crust becomes nice and crispy (this can sometimes take a little longer – it depends on the oven). Before serving, the ham needs to rest for another 10 minutes in the switched-off oven. Serve with mustard, coleslaw, and hearty farmhouse bread or warm potato and cabbage salad. Tip: I freeze the leftover ham liquid and use it for the next stew.