48 hours before planned roasting: coat the meat in the spice. Push in the juniper seed. The easiest done with small inceasions on the meat.
Day of roasting: in the metal roasting dish (with lid) pour in some oil and fat the whole dish. On the bottom place the sliced onion/shalotte and put on the rolled and tied ham. Put the lid on and shove into oven preheated to 190C (160C with circulation). Roast for an hour.
After that time, mix together honey, vinigar and oil. It might take a while to combine the ingredients but keep on stiring.
Take the roast out of the oven, remove the lid and spread the glaze evenly on the meat. Roast for another 1-1,2 hour without a lid.
Every 30 minutes pour the drippings over the meat to keep it moist. When the ham’s done, take it out, let it rest and reduce the juices. Blitz for the smooth sauce. Enjoy your perfect ham
You tried this recipe ? Mention @petitchef_en and tag #petitchef
