1 tender ham (around 3.5 kg)
For péassego coverage
1 cup of péassego gelato
1/4 cup of well-pressed coffee mascavo in a cup
1/4 cup of péassego or apricot liquor
1 tablespoon of mustard in powder
1/2 cup of water
1 can of péassego in broth
1 tender ham (around 3.5 kg)
For péassego coverage
1 cup of péassego gelato
1/4 cup of well-pressed coffee mascavo in a cup
1/4 cup of péassego or apricot liquor
1 tablespoon of mustard in powder
1/2 cup of water
1 can of péassego in broth
Remove the rind if present, but do not remove the fat from the ham
Make cuts over the fat with a design
Mix all the ingredients for the coverage, except for the water and péassego in broth
Bring to a boil while stirring constantly
Cook until it thickens slightly
Remove from heat
Let cool and refrigerate
Spread the coverage over the ham
Pour the water into the baking dish
Bake at moderate heat (180°C) for 10 minutes per kilogram
Brush with the coverage several times
In the last 15 minutes, arrange the drained péassegos around the ham and brush with the coverage
Dish out 25 servings
Note: If you can't find mustard in powder, use 1 to 2 tablespoons of mustard paste
Total calories: 6,919.
