Roast Ham with Honey Glaze
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 | 2.9 mg | (24 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| 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 | 4 mg | (4 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| 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 mild smoked Pork loin ((with rind intact)
- 3 garlic cloves
- salt
- freshly ground pepper
- 1 tsp ground cilantro
- 1 tsp dried thyme
- 2 Tbsps vegetable oil
- 1 tsp grated Orange peel
- 5 Tbsps Orange juice
- 4 Tbsps honey
- 1 Tbsp Mustard
- 2 tsps Tabasco sauce
- cloves
Preparation steps
Rinse the ham, then dry thoroughly. Peel the garlic, chop and grind finely with the salt. Mix with pepper, coriander, thyme and oil to a paste. Rub the ham with the paste and let rest 3-4 hours. Place ham with rind on the middle rack of an oven preheated to 160°C (approximately 325°F) and slide a drip pan underneath. Pour 1/2 liter (approximately 2 cups) of water in the drip pan and bake the ham for 2-2.5 hours.
Stir together orange juice, orange zest and honey over low heat to a smooth sauce, then mix in mustard and hot-pepper sauce.
After about 1.5 hours, take the ham from the oven and carefully remove the rind, so that the fat layer is maintained below. Do not allow the rind to overtighten, which will increase the cooking.
Cut large diamonds in the fat layer, brush with the honey mixture and stud to taste with cloves. Place the ham back in the oven for about 45 minutes. As required again pour 1/2 liter (approximately 2 cups) of water in the drip pan. During this time baste the ham every 15 minutes.
Serve as desired with a colorful mixed salad with herb vinaigrette and crispy flatbread.
