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Meat and poultry
Christmas ham
Preparation time: 320–330 minutes, plus: soak for 4–6 hours
Serves 10–15
Ingredients
3000–4000 g cured ham with rind
2 egg yolks
2 tbsp cornflour
2 tbsp hot mustard
2 tbsp mild mustard
1 tbsp breadcrumbs
Accessories
Universal tray
or Gourmet oven dish
Method
Soak the ham in water for 4-6 hours to
release the salt if necessary.
Cut a cross through the rind with a
sharp knife. Wrap the ham in aluminium
foil and place on the universal tray or in
the Gourmet oven dish. Insert the food
probe through the foil and into the
centre of the meat and then place in the
oven.
Remove the ham from the oven, and
leave to cool a little. Remove the
aluminium foil and cut away the upper
part of the rind.
Mix together the egg yolk, cornflour
and mustard, and spread over the ham.
Sprinkle the breadcrumbs over, and
roast in the mustard crust for a further
12-15 minutes at 225 °C until the crust
is golden.
134
Recommended settings
Oven function: Automatic programmes
Programme: Meat \ Pork \ Christmas
ham
Shelf level: see display
Duration: approx. 300 minutes
Alternative settings
Oven function: Conventional heat
Temperature: 170–180 °C
Pre-heat: yes
Food probe: yes
Core temperature: 85 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Duration: approx. 300 minutes
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