Glazed Ham with Vegetables

Ingredients

• 1.5 kg pork roast (cured)
• 4 tbsp Honey
• 4 tbsp Lemon juice
• 0.5 tsp ground ginger
• 1 pinch cayenne pepper
• 1 tbsp oil
• 200 ml meat stock
• Salt
• cornstarch (for binding)
• 250 g Potatoes
• 250 g carrots
• 1 onion
• 2 tbsp olive oil
• Salt
• Pepper
• 0.5 tsp Herbes de Provence
• 100 ml vegetable stock

Instructions

1. 1.

   Wash the meat, pat dry and score the rind in a diamond pattern with a sharp knife or electric knife.

2. 2.

   Stir honey, lemon juice, ginger and cayenne pepper to make a glaze.

3. 3.

   Heat oil in a roasting pan and sear the meat all around. Pour in the meat stock and brush the roast with some glaze.

4. 4.

   Place the pan in a preheated oven at 200 °C (fan‑forced) and roast for about 90 minutes, glazing repeatedly. Scrape off any excess fat with 100–200 ml water, season and thicken as desired to serve as sauce.

5. 5.

   Peel and cut potatoes and carrots into even pieces. Slice the onion into strips. Peel garlic. Brown onions in hot oil until light brown, add garlic and cook briefly, then remove both from the pan and set aside. Sauté carrots, then add potatoes and continue cooking, seasoning with salt, pepper and herbs. Turn occasionally over medium to low heat until tender; if sticking, add vegetable stock and cover to finish cooking. Just before serving, re‑warm the onions and stir them back in.