Christmas Ham Roast

Ingredients

• 1.5 kg pork ham (with rind)
• 1 l water
• 100 ml vinegar
• 100 g salt
• 2 tbsp sugar
• 2 Bay leaves
• pepper (ground)
• 4 minced garlic cloves
• cloves of spice
• 0.5 l light beer
• vegetable oil (for the roasting pan)

Instructions

1. 1.

   Tie the ham with the rind facing out using kitchen twine.

2. 2.

   Boil water with vinegar, salt, sugar, bay leaves, pepper and garlic; let it cool and pour over the ham (preferably in a tall, narrow vessel so the meat is covered). Cover and refrigerate for four days.

3. 3.

   Preheat the oven to 160°C (320°F) fan‑forced. Remove the ham, untie the twine and rinse. Score the rind in a diamond pattern with a sharp knife, rub with pepper and insert cloves.

4. 4.

   Place the ham in a greased roasting pan (rind up) on the lower rack and roast for two hours. After the first half hour, pour some beer over it.

5. 5.

   Continue pouring beer onto the rind every 15 minutes until finished. Add water to the pan if needed so the bottom stays moist and prevents burning. Remove the cooked ham and serve sliced on a platter.