Russian Style Baked Fresh Ham (Buzhenina) |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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To me, a fresh baked ham is the most delicious cut of the hog available. The Russians serve it with any festive occasion such as Easter with a Kasha and Mushroom Casserole, a Sauerkraut Salad Provencal and Honey-Marinated Pears. Most Russians do not eat a gravy as such, but if you wish, degrease the pan juices, thicken with about 1 1/2 tablespoons of flour, and add a bit of beef stock. Ingredients:
1 (8 -10 lb) fresh ham |
1/3 cup dijon mustard |
1/3 cup dark brown sugar, packed |
salt, to taste |
1 cup beer |
1 cup apple cider |
3 cloves |
2 bay leaves |
fresh ground black pepper, to taste |
Directions:
1. Preheat the oven to 325 degrees F.
2. Using a sharp knife, score the skin of the ham in a diamond oattern.
3. Mix together the mustard, brown sugar, and salt and spread all over the ham.
4. Place the ham on a rack in a roasting pan, add the remaining ingredients, and roast, basting with the juices, until a meat thermometer reads 170 degrees F or the juices run clear when you insert a skewer into the thickest part of the roast, about 3 hours.
5. Let the roast stand, covered with foil. for 15 minutes.
6. Carve into thin slices and serve with gravy, if desired.
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