Easter honey ham

Instructions

1. 1

   In a large enough container to cover the ham, place the ham in cold water with the bouquet garni, large pieces of salt, peppercorns, and all the peeled vegetables.

2. 2

   Cook for 3 hours at 170°C (Th.6) in the oven.

3. 3

   Ensure the ham is always covered with water; add boiling water if necessary.

4. 4

   Remove the ham and let it drain.

5. 5

   In a bowl, mix generously: mustard, port wine, a small glass of orange juice, and honey.

6. 6

   Score the ham with a knife and poke with cloves of cinnamon, then brush with the above preparation.

7. 7

   Place large slices of previously washed oranges on the plate that will receive the cooking juices or simply under the ham.

8. 8

   Skewer or place on the lèchefrite and cook in the preheated oven for at least 1 hour.

9. 9

   Periodically baste the ham with the remaining preparation.

10. 10

    Slice beautifully and serve with broccolis, steamed small potatoes, and warm honeyed orange slices.