RUSSIAN STYLE BAKED FRESH HAM (BUZHENINA)
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.
Provided by Witch Doctor
Categories Ham
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Using a sharp knife, score the skin of the ham in a diamond oattern.
- Mix together the mustard, brown sugar, and salt and spread all over the ham.
- 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.
- Let the roast stand, covered with foil. for 15 minutes.
- Carve into thin slices and serve with gravy, if desired.
Nutrition Facts : Calories 576.8, Fat 21, SaturatedFat 7, Cholesterol 188.7, Sodium 5598.3, Carbohydrate 8.8, Fiber 0.3, Sugar 7.3, Protein 81.4
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