The traditional Hungarian boiled smoked ham is prepared for Easter in a variety of ways. These ham slices tenderised with special spices and baked with a piquant glaze are delicious hot or cold.
Ingredients:
- 1 smoked boneless ham
- 1 orange peel
- 4 slices ginger
- 1 large onion
- several cloves, star anise, whole peppercorns, bay leaves
- 5 dl cider
For the honey-mustard glaze:
- 2 T honey
- 2 T mustard
- 2 T cider
Retie the ham, then place in pot with cold water. Bring to a boil, then add the spices. Simmer for approximately 3 hours until soft. Remove from the water and while still hot, remove the string. For the glaze, combine the honey, mustard, and cider. Place the ham in a baking pan and pour the glaze over the top. Bake in a pre-heated oven at 180˚C (with convection ovens 160˚C) for 30 minutes
Tip: The ham will be more flavourful if you cook it in a pot, rather than a pressure cooker. It is important that the water covers the ham completely and that it cooks slowly at a simmer, not a boil.
