1 tender ham of 3 to 4 kg
1/3 cup mustard
1/2 cup common breadcrumbs or panko
To the glaze
2 tablespoons butter
1 3/4 cups crumbled crackers
2/3 cup chopped nuts
1/4 cup chopped pickled jalapeño
Fresh thyme sprigs, for garnish
For the mustard glaze
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups beef broth
2 bay leaves
6 tablespoons red wine or madeira
3/4 cup red wine or madeira
6 tablespoons Dijon mustard
1 tender ham of 3 to 4 kg
1/3 cup mustard
1/2 cup common breadcrumbs or panko
To the glaze
2 tablespoons butter
1 3/4 cups crumbled crackers
2/3 cup chopped nuts
1/4 cup chopped pickled jalapeño
Fresh thyme sprigs, for garnish
For the mustard glaze
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups beef broth
2 bay leaves
6 tablespoons red wine or madeira
3/4 cup red wine or madeira
6 tablespoons Dijon mustard
Remove the skin from the ham and trim excess fat, leaving about 1/2 inch
Place in a baking dish and bake at 160°C for 1 hour and 30 minutes
Make cuts in the ham, parallel to the surface, about 2.5 cm deep, brush with mustard and sprinkle with common breadcrumbs or panko
Bake again for an additional hour
Prepare the glaze: combine butter or margarine, crushed crackers, chopped nuts, and pickled jalapeño in a bowl
Mix well and spread this mixture over the cuts and inside the ham
If desired, divide the butter or margarine into three parts and add a little to the nuts, parsley, and crackers
Make alternating stripes on the ham (if making ahead of time, refrigerate until ready to finish)
Return to the oven and continue baking for an additional 30 minutes
Garnish with fresh thyme sprigs and serve with mustard glaze prepared as follows: melt butter or margarine in a saucepan over low heat
Mix in flour and cook at medium heat, stirring constantly, for 1 minute
Add beef broth, bay leaves, and 6 tablespoons of red wine or madeira
Continue cooking over medium heat until the glaze thickens and becomes smooth
Reduce heat to low and cook for an additional 5 minutes. Reserve
In a separate saucepan, reduce 3/4 cup of red wine or madeira by half
Add mustard and gradually add the reserved glaze, stirring constantly
Cook over low heat for 5 minutes
Remove bay leaves and serve with roasted tender ham
Serves 12.
