Julmust and Mustard Skinka - Donal Skehan | EAT LIVE GO

Sastojci

4 ½ of ham

2 litres of julmust or cola

1 large onion

1 tbsp of black peppercorns

A handful of cloves

Topping

1 egg yolk

3 tbsp of mustard

1 tbsp of honey

3 tbsp of fine breadcrumbs

Upute

1. Place the ham in a large pot and pour in the julmust along with the onion, peppercorns and bay leaf. If the liquid doesn't reach the top of the pot, top up with water.

2. Bring to the boil and then simmer steadily for 40 minutes per kg. After the cooking time, turn off the heat and allow to cool in the liquid.

3. In a small bowl whisk together the egg yolk, mustard and honey and set aside.

4. Preheat the oven to 220˚C/450˚F/Gas mark 8.

5. When cooked remove from the liquid before removing the skin, exposing the fat and scoring diagonally with a small sharp knife.

6. Spread the mustard mix over the top of the ham and sprinkle with breadcrumbs. Push the cloves into each cross.

7. Place the ham in a roasting tray and bake for 20 minutes or until golden on top.

8. Remove from the oven and allow to cool slightly before slicing thinly to serve.