| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Crust, Upper |
1 |
Servings |
INGREDIENTS
|
|
A ham |
| 1 |
|
Hay |
|
|
Peppercorns |
| 6 |
T |
Honey |
| 6 |
T |
Dijon mustard |
| 4 |
T |
Herbs de Provence |
INSTRUCTIONS
In a large pot place the hay and then lay the ham on top. Sprinkle
over the peppercorns and cover with water. Bring to the boil and then
cook 15min per pound of ham. For the glaze: When the ham is cooked,
remove from the cooking liquor. Peel the thick skin away. Combine all
the ingredients together and then paint the fat with the glaze until
well coated. Place in a hot oven for about 25-30 minutes until browned
and bubbling. Serve hot or cold. Converted by MC_Buster. NOTES :
Sisters Vera and Norma Lambert were cooks at Sledmere when Christopher
was a child. This traditional dish should be served with Parsley
Sauce. Converted by MM_Buster v2.0l.
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