Jambon et Pomme Sauvage au Calvados
(Crab Apple and Calvados Ham) Recipe

Origin: France Period: Traditional

Ingredients:

1 fully-cooked ham (about 3.5kg)
120ml Crab Apple and Calvados Jelly
2 tbsp Dijon mustard
1/2 tsp ground cinnamon
pinch of ground cloves

Jambon et Pomme Sauvage au Calvados
(Crab Apple and Calvados Ham) Preparation:

Method:

Turn the Crab Apple and Calvados jelly into a saucepan and heat until melted and smooth then take of the heat and stir in the mustard, cinnamon and cloves.

Arrange the ham on a rack in a rosting tin then brush the apple jelly mix all over the top. Transfer to an oven pre-heated to 170°C and bake for about 50 minutes, or until the ham is cooked thorugh. Ensure that you baste every 10 to 15 minutes with the pan juices (and any left-over glaze) during this tim. When done, allow the ham to rest, loosely covered, for 10 minutes before carving and serving.

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