1 Christmas ham
1 egg yolk
3 tbsp mustard
For the gravy:
6,5 fl oz apple juice
6,5 fl oz apple apple puree
1 tbsp meat broth
1 tbsp mustard
Defrost the ham according the the package instructions, if needed.
Dry it with kitchen towels, lay on a foil-covered baking tray, skin side up. Stick the meat thermometer into the thickest part, taking care that it does not touch the bone, if any.
Bake the ham at 125C /250F until the thermometer shows 75-80C/167-176F. At 75C/167F the ham will be juicy, at 80C-176F it will be crumbly. The baking may take many hours or up to overnight, depending of the size of the ham.
Let the ham cool wrapped in foil. Then cut off the skin. Smear the ham with mustard mixed the the egg yolk, then sprinkle it with the breadcrumbs. Bake at 250C/480F until the ham becomes nicely browned.
For the gravy mix the apple juice with apple puree, add meat broth and mustard, bring to boil.
Original recipe: www.pirkka.fi