Christmas ham
15 servings
200 minutes
Christmas ham is the embodiment of the festive spirit of Austrian cuisine, rich in the flavors and aromas of winter spices. The secret of this dish lies in its marinade that infuses the meat with the warmth of cinnamon, orange, and aromatic herbs, creating a tender texture and deep, rich flavor. Slowly roasted, the ham reveals its juiciness, while a final glaze of honey and mustard adds an appetizing caramelized crust. Traditionally served with family at Christmas when the home is filled with festive aromas and coziness. It pairs perfectly with roasted vegetables, mashed potatoes or light wine, creating an atmosphere of warm gatherings. This is not just a dish but a true winter story born in every piece of fragrant meat.
1
We are making a marinade. Add sugar, salt, 2 sticks of cinnamon, cumin, 10 cloves, dried basil, a head of garlic, grated ginger, orange zest, and juice to 6 liters of water. See the quantity of ingredients above. Place the ham in this marinade and leave it in a cold place for 3-4 days.
- Water: 6 l
- Sugar: 0.5 glass
- Salt: 0.5 glass
- Cinnamon: 2 pieces
- Ground caraway: 2 tablespoons
- Cloves: 20 pieces
- Dried basil: 2 tablespoons
- Garlic: 1 head
- Grated ginger: 2 teaspoons
- Orange zest: 2 pieces
- Orange juice: 1 l
- Pork ham (leg): 7 kg
2
After 3-4 days, we take the ham out of the marinade, place it on a tray, and wrap it in several layers of foil. We put the ham in a preheated oven at 160 degrees. After 15 minutes, we raise the temperature to 180 degrees and after another 10 minutes to 200 degrees, keeping this temperature for 3 hours to ensure the meat heats gradually.
- Pork ham (leg): 7 kg
3
After 3 hours, take the meat out of the oven, remove the foil, and prepare a mixture of honey and mustard. Score the top fat in a grid pattern, coat the ham, and decorate with cloves. Set the oven to broil (if you don't have this setting, place the meat on the top rack and slightly open the oven), once the ham is browned, it can be served. Enjoy your meal!
- Honey: 3 tablespoons
- Mustard: 3 tablespoons
- Cloves: 20 pieces
