| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Upper, Crust |
1 |
servings |
INGREDIENTS
|
|
A ham |
| 1 |
bn |
Hay |
|
|
Peppercorns |
| 6 |
tb |
Honey |
| 6 |
tb |
Dijon mustard |
| 4 |
tb |
Herbs de Provence |
INSTRUCTIONS
FOR THE GLAZE
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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