ReceptnaptárHoney-mustard baked ham (zapechyonnaya vetchina)
Honey-mustard baked ham is the festive meat course of the Russian Christmas and Easter table, baked with a glaze after boiling. The salty-sweet-hot combination and crisp glaze make it special. Excellent sliced cold as well.
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Method
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- Soak the ham overnight in cold water if it is too salty.
- Bring to the boil with the water, onion and bay leaves, simmer for 1 hr 30 min and remove.
- Coat with a mixture of the honey, mustard, thyme and crushed garlic.
- Bake on a lined tray loosely covered with foil at 170 °C for 1 hour.
- Remove the foil and bake at 200 °C for 20-25 more minutes, basting often with the glaze.
- Let it cool and serve sliced with horseradish and mustard.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Boil the ham tender first, then bake, so it does not dry out.
- Brush the glaze on several times near the end so it caramelises.
- Rest so it slices cleanly.
Frequently asked questions
Can the boiling be skipped?
Not with cured ham, as baking alone would dry it out.
How long does it keep?
5 days in the fridge.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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