Easter Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 908 cal. | (43 %) | ||
| Protein | 111.37 g | (114 %) | ||
| Fat | 35.63 g | (31 %) | ||
| Carbohydrates | 18.16 g | (12 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 0.67 g | (2 %) |
| Vitamin A | 26.11 mg | (3,264 %) | ||
| Vitamin D | 3.37 μg | (17 %) | ||
| Vitamin E | 0.98 mg | (8 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 1.35 mg | (123 %) | ||
| Niacin | 42.63 mg | (355 %) | ||
| Vitamin B₆ | 1.78 mg | (127 %) | ||
| Folate | 52.61 μg | (18 %) | ||
| Pantothenic acid | 2.58 mg | (43 %) | ||
| Biotin | 11.25 μg | (25 %) | ||
| Vitamin B₁₂ | 2.73 μg | (91 %) | ||
| Vitamin C | 3.56 mg | (4 %) | ||
| Potassium | 1,491.46 mg | (37 %) | ||
| Calcium | 74.06 mg | (7 %) | ||
| Magnesium | 105.52 mg | (35 %) | ||
| Iron | 5.84 mg | (39 %) | ||
| Zinc | 12.32 mg | (154 %) | ||
| Saturated fatty acids | 12.38 g | |||
| Cholesterol | 352.5 mg |
Ingredients
- Ingredients
- 3 ½ lbs ham (with rind)
- 3 ozs Vinegar
- 3 ½ ozs salt
- 2 Tbsps sugar
- 2 bay leaves
- 4 garlic cloves (roughly chopped)
- freshly ground peppers
- cloves
- 16 ozs light beer
- vegetable oil
Preparation steps
Step 1
Tie the ham with kitchen twine with the rind in place.
Peel and roughly chop the garlic. In a pot, bring the garlic, vinegar, salt, sugar, bay leaves, pepper and approximately 1 liter (approximately 34 ounces) of water to a boil. Then allow to cool to room temperature. Place the ham in a snug container and pour the vinegar mixture over the ham so that the meat is covered with the liquid. Cover and refrigerate overnight.
Step 2
Preheat the oven to 160°C / 320°F.
Lift the meat from the liquid. Score rind with a sharp knife. Rub the ham with pepper and stud with cloves.
Step 3
Leave the underside of the ham uncut and unpeppered.
Step 4
Place the ham into an oiled roasting pan, seam side down and bake about 2 hours. After the first half hour pour some beer over.
Step 5
Roast, pouring some beer over every 15 minutes until all the beer has been used. Add a little water if necessary so the bottom is covered with water and the ham doesn't burn. Remove the kitchen twine before serving.
