Weekend ham

Serve the ham with cream sauce and
rustic mashed potatoes.

This is a simple weekend recipe and the sauce that comes with it is so delicious. Not healthy but delicious J

Ca 2 kg og roast ham with skin

Salt Pepper

Sauce:

Bouillon from the ham

2 dl cream

Mustard

1 tbsp of Maizena

Butter

Cut squares on the skin and rub salt
and pepper all over. Put it in a fridge
over night.

Cut squares on the skin and rub the ham all over with salt and pepper. Place it in the fridge over night. Take the ham out next day for 2 hours in the room temperature. Put the oven to 230 ˚C. Put 2 dl water on an oven pan and place the ham on it. Cover well with tin foil and let the ham to steam under the tin foil 40 minutes. Reduce the heat in the oven to 175 ˚C, remove the tin foil from the ham and let the inner temperature of the ham reach 68-74 ˚C. Take the meat out from the oven and cover with tin foil.

Pour the fat/bouillon on a pan, add the cream and mustard according to your taste. Cook the sauce together so that the amount of it decreases (10-15 minutes cooking time is ok). Mix Maizena in cold water and add it to the sauce mixing the sauce all the time. Do not let the sauce to boil at this point. Add some butter and the sauce is ready. I added also some butter fried false saffron milkcaps in this sauce.

Cook the sauce together.

Let the ham to be under tin foil
before cutting it. In this way
the meat will stay juicy.