1 tender cured ham of 2 kg
1 tablespoon of cornstarch
1/2 cup of honey
2 tablespoons of mustard
1 tablespoon of lemon juice
1 tender cured ham of 2 kg
1 tablespoon of cornstarch
1/2 cup of honey
2 tablespoons of mustard
1 tablespoon of lemon juice
Place the cured ham in a pot and cover it with water
Ferment at low heat for 1 hour
Remove the cured ham from the pot and place it on a baking sheet
If desired, cut the cured ham into diamonds or squares
Bake in a moderate oven (170°C) for 45 minutes, during which time you can occasionally baste the ham with the following glaze: mix together cornstarch, honey, mustard, and lemon juice
Bring to a boil while stirring constantly
Reduce heat and simmer for an additional 5 minutes
Serves 8-10
