Time: 8 hours 40 minutes
Complexity: easily
Servings: 8-10

It's best to bake this wonderful holiday dish in two stages: first quickly at a high temperature, then again at a lower temperature – this way you'll get a deliciously crispy ham crust and juicy pork flesh with the aroma of apples.

Ingredients:

Brine:

• 8 liters of water
• 2 tbsp. coarse salt
• 1 cup dark brown sugar
• 4 buds of cloves
• 2 bay leaves
• 1 tbsp mustard seeds
• 1 teaspoon crushed red hot pepper petals
• 1 cinnamon stick
• 1 fresh pork leg (3.5-4.5 kg) with bone and skin

Spices and glaze:

• 1/4 cup extra-virgin olive oil
• 1/4 cup grainy mustard
• 1 cup topped with parsley
• 12 chopped fresh sage leaves
• 9 large cloves of garlic, peeled and chopped
• 1/2 tsp red hot pepper petals
• 1 tbsp coarse salt
• 1 teaspoon freshly ground black pepper
• 4 large onions, peeled and cut into 2.5cm wedges
• 3.5 liters of natural extra virgin apple juice
• 2 tbsp. premium wheat flour
• 2 tablespoons softened unsalted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brown sugar, carnation, bay leaf, mustard, red pepper flakes, cinnamon, pork, whole grain mustard, parsley, sage, garlic, onions, apple juice, flour

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Preparation:

Step 1
• The day before baking: In a plastic container large enough to hold the ham, dissolve the salt and brown sugar in water. Add the spices. Make cross-shaped cuts in the ham, cutting deep into the skin and fat, being careful not to cut into the meat. Place the ham in the brine, press down with a plate to completely cover the meat, and refrigerate for at least 4 hours, but no more than 8 hours. Drain the brine, pat the ham dry, and refrigerate.
Step 2
• Remove the ham from the refrigerator an hour before baking. Preheat the oven to 230C.
Step 3
• Marinating in a spice mixture: In a food processor, pulse the olive oil, mustard, parsley, sage, garlic, paprika, salt, and black pepper to form a paste. Rub the ham with the paste. In a large baking dish, combine the onion wedges with 1 cup of apple juice and top with the ham. Bake for 30 minutes, then reduce the temperature to 325°F (160°C) and bake for about 4 hours, or until a candy thermometer registers 165°F (75°C) in the thickest part. After an hour, wrap the bone in foil to prevent burning.
Step 4
• Meanwhile, prepare the glaze: Bring the remaining apple juice to a boil in a saucepan and simmer over low heat until syrupy, about 1.5 hours, until the juice is reduced to 2 tbsp.
Step 5
• For the last 1.5 hours of roasting time, brush the ham with the glaze every 30 minutes. Transfer the finished meat to an ovenproof dish and let it rest in the turned-off oven for 30 minutes. Spread the onions loosely on an ovenproof dish and also leave them in the oven. Pour the juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste of flour and butter and gradually stir it into the meat juices. Reduce until thick. Slice the ham and serve with the onions and sauce.

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