1 tender ham, bone-in, 3-4 kg
3 tablespoons unsalted butter, softened
1/3 cup mustard
1/2 cup all-purpose flour
For the breadcrumb topping
2 tablespoons unsalted butter, softened
1 3/4 cups breadcrumbs
2/3 cup chopped nuts
1/4 cup chopped fresh parsley
For the glaze
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
3/4 cup red wine or port
2 bay leaves
3 tablespoons mustard
1 tender ham, bone-in, 3-4 kg
3 tablespoons unsalted butter, softened
1/3 cup mustard
1/2 cup all-purpose flour
For the breadcrumb topping
2 tablespoons unsalted butter, softened
1 3/4 cups breadcrumbs
2/3 cup chopped nuts
1/4 cup chopped fresh parsley
For the glaze
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
3/4 cup red wine or port
2 bay leaves
3 tablespoons mustard
Remove the rind from the ham and leave about 1/2 cm of fat
Place in a low oven (160°C) for 1 1/2 hours, basting occasionally with butter
Make rough cuts, about 3.5 cm deep, in the direction of width
Brush with mustard and sprinkle with all-purpose flour
Return to the oven and bake for another hour
Mix the topping ingredients and place inside and on top of the ham
Return to the oven and continue baking for another 30 minutes
Prepare the glaze: melt butter in low heat, add flour and cook for 1 minute
Remove from heat and gradually add beef broth and 1/3 cup red wine, stirring constantly
Add bay leaves and cook without stopping until the glaze thickens. Reserve
Reduce the remaining red wine to half over medium heat
Add mustard and slowly whisk into the reserved glaze
Cook in low heat for 5 minutes without stopping
Remove the bay leaves and serve with the ham
Serves 15 portions.
