for 4 person

Prepare the ham

1	smoked ham (approx. 1 kg)
3 litre	water, boiling

Onions

1 tbsp	butter
4	onions, cut into thin slices
2 tbsp	tomato puree
1 ½ dl	red wine
2 dl	beef bouillon

Ham

1 ½ tbsp	coarse-grain mustard
1 ½ tbsp	liquid honey
3 sprig	thyme, leaves torn off

How it's done

Prepare the ham

Cook the ham in a bag in simmering water for approx. 1 hr. Remove from the packet, dab dry, place on a baking tray lined with baking paper.

Onions

Place the butter in a pan, add the onions, and steam covered for approx. 15 mins. Set aside half of the onions, add the tomato purée and steam for about 5 mins. Pour in the wine and reduce almost completely. Pour in the beef stock, bring to the boil and cook, uncovered, for about 5 mins. Purée the sauce, add the reserved onion, mix, and heat through.

Ham

Mix mustard, honey and thyme, then brush the ham with half of the mixture.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, brush with the remaining marinade, and bake for a further 15 mins. Remove, carve the ham, arrange with the onion sauce.

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