One ham, cured and cooked, not a salted country ham.
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups (385 ml) French mustard
1 cup (257 ml) Gin
1 cup (200 g) brown sugar
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups (385 ml) French mustard
1 cup (257 ml) Gin
1 cup (200 g) brown sugar
method
1. Score the ham to a depth of 1/2 inch on all sides.
2. Rub juniper berries into the cuts all over
3. Mix the gin,brown sugar and mustard.
4. Cover the ham with the mixture. Bake in a hot oven covered with foil until heated through.
5. Remove foil and bake until skin is crisp.
6. From time to time baste with liquid from bottom of pan.
2. Rub juniper berries into the cuts all over
3. Mix the gin,brown sugar and mustard.
4. Cover the ham with the mixture. Bake in a hot oven covered with foil until heated through.
5. Remove foil and bake until skin is crisp.
6. From time to time baste with liquid from bottom of pan.
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
