Glazed Ham

Ingredients

• 4 tbsp apple jelly
• 4 tbsp Lemon juice
• 1 pinch cayenne pepper
• 1 cured pork ham hock (with skin and bone, 2.5-3 kg)
• 1 Tbsp clarified butter
• 5 g cloves (for studding)
• 50 g dried apricots
• 100 g mixed pickled vegetables (e.g., mixed pickles)

Instructions

1. 1.

   Preheat the oven to 160°C fan-forced. Warm the apple jelly and mix with lemon juice and cayenne pepper to make a glaze. Rinse the ham roast cold, pat dry, and cut the skin in a diamond pattern. In a roasting pan heat the clarified butter and brown the meat all over. Remove the roast, let it cool slightly, and stud the diamond corners with cloves.

2. 2.

   Return the roast to the pan, add mustard seeds, apricots, and well-drained vegetables, sauté briefly, then pour in about 200 ml water. Brush with glaze and bake in the preheated oven for approximately 2 hours, brushing with glaze repeatedly.

3. 3.

   Remove the roast from the pan, place on a wire rack over a fat tray, and quickly crisp the hock under the hot oven grill. Keep brushing with rendered fat as it drips. Arrange the hock on a plate and serve with the vegetables.