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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 100 - 125°C. | 2. Rinse ham with cold water and pat dry. | 3. Put in a roasting bag and cut a small hole on top of the bag. Push a roasting thermometer into the thickest part of the ham. | 4. Put the ham on the rack in the oven (or a cookie sheet with sides, if you prefer. IF the roasting bag leaks, you may have a big mess in your oven without the sheet!). | 5. Bake until the thermometer shows the internal temperature of the ham to be 75-80 C (juicy - well done). It will take about 45 - 55 minutes/1 kg (2 lbs). | 6. Remove the bag carefully: save some of the pan juice for making gravy. Remove the net (if there is one!), skin and as much of the fat as you like. | 7. Let ham sit for a few hours or to cool completely before coating. | 8. Preheat oven to 225°C. | 9. Mix mustard and honey and coat the ham with the mixture. Press dry breadcrumbs on the coating. | 10. Bake for about 10 minutes or until browned. | 11. Decorate the surface of the ham with cloves. | 12. Serve with gravy, boiled potatoes, root vegetable casseroles and boiled prunes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	8 -10		ready-salted boneless	-	-	-	-
mustard	100			31.5	5.4483	3.3367	0.49
honey	2 -3	tablespoons		-	-	-	-
breadcrumb	2 -4	tablespoons		-	-	-	-
clove				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.