OVEN-BAKED HAM WITH SALAD
Ugnsbakad skinka med frisk sallad
1 lightly
salted, boneless ham, approx 10 lbs
water
2 tablespoons mustard
2 tablespoons sugar
2 tablespoons breadcrumbs
3½ oz grapes
3 tangerines
juice from 1 tangerine
3 tablespoons oil
salt, white pepper
Rinse the ham and wipe it off. You can either remove the net now or wait until it’s done – I always remove it when it’s done. Put it with the rind up on a rack over a roasting pan. Make a cross in the rind with a sharp knife and insert a meat thermometer in the thickest part. Put the ham in the oven at 260F, and when the thermometer shows 170F, the ham is done – it takes about 50 to 60 minutes per kilo. Pull off the rind while the ham is hot. (At this stage, I remove the net.)
Ugnsbakad skinka med frisk sallad
water
Coating:
1 egg yolk2 tablespoons mustard
2 tablespoons sugar
2 tablespoons breadcrumbs
Salad:
2 endives or iceberg lettuce3½ oz grapes
3 tangerines
juice from 1 tangerine
3 tablespoons oil
salt, white pepper
Rinse the ham and wipe it off. You can either remove the net now or wait until it’s done – I always remove it when it’s done. Put it with the rind up on a rack over a roasting pan. Make a cross in the rind with a sharp knife and insert a meat thermometer in the thickest part. Put the ham in the oven at 260F, and when the thermometer shows 170F, the ham is done – it takes about 50 to 60 minutes per kilo. Pull off the rind while the ham is hot. (At this stage, I remove the net.)
Mix mustard and egg yolk and spread this on the
surface. Mix breadcrumbs and sugar and sift it in an even layer on top, then
bake at 480F until nice and brown and crisp, about 25 to 30 minutes. If it is
to be consumed hot, wait for 10 minutes or a little longer to cut it up.
Salad: Shred the lettuce and split the grapes.
Remove the pips. Cut well trimmed tangerines in thin slices or wedges. Blend
together a dressing of oil, tangerine juice and spices and pour it over the
salad. Blend well and serve immediately.
Enjoy!
Bella
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