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Mustard roasted pork ham

  • 4600 g pork leg, bone in
  • 200 ml maple syrup
  • 2 tbsp mustard, coarse-grain
  • 2 tbsp worcestershire sauce
  • 1 tbsp mustard seeds, whole
  • 1 tsp black peppercorn
  • 1 tsp coriander seeds, crushed

  1. Put the ham in a very large pan then cover with cold water.
  2. Add the bay leaf then bring to a boil.
  3. Reduce heat and simmer for around 1 hour or 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
  4. Carefully pour the liquid away then let the ham cool.
  5. Preheat oven to 200°C.
  6. Transfer the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat.
  7. Combine Worcestershire sauce, maple syrup, and coarse grain mustard in jug.
  8. Pour half over the fat then roast for 15 minutes.
  9. When you get a sticky coat, sprinkle with coriander seeds, mustard seeds, and peppercorn, pressing to stick to the ham.
  10. Pour over ham remaining sauce and bake for another 35 mins, basting with the pan juices 3-4 times as it bakes.
  11. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 minutes.
  12. Slice before serving.

Good points

  • Low in sodium
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6
  • High in zinc

Preparation time: 180 min
Portions: 8
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 870.61 kcal
Carbohydrates: 21.52 g
Cholesterol: 391 mg
Sugar: 20.88 g
Protein: 118.18 g
Fat: 31.59 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com