Easter ham roast

Ingredients

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3 onions

300 g carrots

3 kg Roast pork ham (with rind)

1 tbsp black peppercorns

1 tsp Salt

3 bay leaves

100 g Honey

3–4 table spoons soy sauce

50 g Mustard

75 g Mustard

5 g cornstarch

4-5 stems Parsley

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preparation

1

Peel and quarter the onions. Peel, wash, and roughly chop the carrots. Wash the meat, place it in a large pot, and add enough water to completely cover it.

2

Add carrots, onions, peppercorns, salt, and bay leaves, cover, and bring to a boil. Simmer over low to medium heat for about 2 1/4 hours.

3

Remove the roast from the stock and let it drain briefly. Place it on a roasting pan and let it rest for about 15 minutes. Measure out 400 ml of the stock. For the glaze, combine honey, soy sauce, and mustard. Trim the rind from the roast.

4

Brush the roast with half of the glaze. Roast in a preheated oven (electric oven: 175°C/fan oven: 150°C/gas mark 2) for approximately 30 minutes. Halfway through the roasting time, spread the remaining glaze over the roast.

5

Remove the roast from the oven, lift it off the roasting pan, and keep it warm. Scrape up any drippings from the pan, pour them into a saucepan, bring to a boil, and simmer for 3–4 minutes. Mix the cornstarch with 2–3 tablespoons of water until smooth, stir it into the boiling liquid, and simmer for about 1 minute.

6

Wash the parsley, shake dry, and finely chop all but one leaf. Slice the roast. Arrange on a plate, sprinkled with some of the gravy and the remaining parsley. Serve the remaining gravy on the side. Serve with rye bread.

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Nutritional values

Per person

460 kcal

85 g protein

8 g fat

12 g carbohydrates