Roast Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 ½ kilograms mildly smoked Pork loin (with rind, not cooked)
- 3 garlic cloves
- salt
- freshly ground peppers
- 1 tsp ground coriander
- 1 tsp thyme
- 1 tsp Dried sage
- 2 Tbsps vegetable oil
- 1 tsp Lemon peel
- 5 Tbsps Orange juice
- 4 Tbsps honey
- 1 Tbsp Mustard
- 2 tsps Tabasco sauce
- cloves
Preparation steps
Rinse ham and pat dry thoroughly. Peel, chop and grind finely garlic with salt. Combine with pepper, coriander, thyme, sage and oil, mix to a paste. Rub ham with paste and let stand for 3-4 hours. Place ham on a wire rack (place drip pan beneath, add 1 1/2 cups of water to the pan) and roast in preheated oven at 160°C (approximately 325°F) for about 2-2.5 hours.
Whisk orange juice, lemon zest and honey on low heat to a smooth sauce, mix with mustard and Tabasco
After about 1.5 hours, remove ham from the oven and carefully remove rind, leaving fat layer intact (if it's difficult to remove rind, roast for a little longer).
Score fat layer in large diamond pattern, brush with honey mixture and stick cloves in it. Roast for another 45 minutes. Add more water to the drip pan, if needed. Baste ham with honey mixture every 15 minutes.
Serve warm or cold garnished with sage and lemon wedges.
