👨‍🍳 조리법

1. 1

   Preheat oven to 150°C (300°F) with convection heat.

2. 2

   Remove the ham from the refrigerator and unpack it. Remove and discard the net, if present. Score the skin diagonally in each direction.

3. 3

   Place the ham on a rack over an ovenproof dish. Pour 1 liter of boiling water into the dish below the rack.

4. 4

   Place the dish in the middle of the preheated oven. Cook the ham for approximately 2.5 hours, or until the core temperature reaches 70°C (158°F). Refill with water if the dish under the ham dries out.

5. 5

   While the ham is cooking, mix the ingredients for the glaze (Dijon mustard, brown sugar, bread crumbs) together in a small bowl until thoroughly combined.

6. 6

   When the ham has reached the core temperature, remove it from the oven. Spread the prepared glaze evenly over the top of the ham.

7. 7

   Turn up the oven heat to 240°C (475°F), still with convection heat. Once the oven has reached this temperature, place the ham back in the oven and cook until the glaze bubbles up and caramelizes.

8. 8

   Take the ham out of the oven and let it rest uncovered for approximately 10 minutes before carving and serving.