Roast Christmas Ham

1 lightly-salted ham

Glaze:
3 tbsp. mustard
1 tbsp. golden syrup or honey
1 tbsp. potato flour
1 egg yolk
3 tbsp. breadcrumbs

Sauce:
500 ml (2 cups) pan juices, skimmed
2 tbsp. cornstarch
100 ml (6 tbsp.) whipping cream
100 ml (6 tbsp.) apple sauce
Honey
Cinnamon
Lemon juice

If frozen, thaw the ham carefully in a cool place for 1-5 days, depending on the size.

A ham containing a bone takes a longer time than a boneless one. The ham must be at room temperature before being put into the oven. Check it with a meat thermometer!

Put the ham in a roasting pan, rind side up and insert the meat thermometer into the thickest part without letting it touch the bone.

Pour about 100 ml (6 tbsp.) water into the pan. For a succulent ham, roast in a low oven (90-120° C / 200-250° F) until the thermometer registers 77-80° C (170-175° F). Roasting time varies from 1 to 2 hours per kilogram (2 lb.) of meat.

Let the ham rest for a while before cutting off the rind.

Sauce:
Reserve the pan juices, strain and cool so that the fat can be easily skimmed from the surface.

Season the liquid with honey and a dash of lemon juice.

Add some apple juice, a little cinnamon and the cornstarch. Simmer for 5 minutes. If desired, add 100 ml (6 tbsp.) whipping cream.

Glazing the ham:
Put the ham in an ovenproof dish. Combine the mustard, syrup or honey, potato flour and egg yolk until smooth.

Spread the mixture over the ham and sprinkle with breadcrumbs. Gratiné in a 200° C (400° F) oven until nicely browned.