Pasternak, Pork, Red onion, Olive oil, Honey from sweet clover, Mustard (without sugar), Carnation, Bay leaf
Boil: 10 min, To boil: 40 min, Cool down: 10 min, Mix: 10 min, Bake in the oven: 40 min, Let it stand: 10 min
Place the ham (about 1.3 kg with skin) in a large pot, add a bay leaf (1 piece) and cover with cold water. Gradually bring to a boil, remembering to skim off the foam that forms on the surface.
Reduce the heat, cover the pot, and simmer gently for 40 minutes.
After that, remove the ham and let it cool slightly on a cutting board.
Meanwhile, preheat the oven to 180 °C and place a large baking dish inside to warm up.
Using a sharp knife, carefully remove the skin from the ham, leaving a thin, even layer of fat. Then make cross cuts on the surface of the fat, lightly penetrating the meat, so that the glaze can penetrate better.
After that, make lengthwise cuts to create a diamond pattern.
Stud the ham with whole cloves (20 pieces), placing them at the intersections of the diamonds.
In a small bowl, mix mustard (1 tbsp.) and honey (1 tbsp.) until smooth and brush the mixture over the fat layer of the ham.
Brush the vegetables with vegetable oil (2 tbsp.) and place them around the edges of the dish:
- Parsnip roots 12 pieces, cut into 4 parts
- Red onions 2 pieces, cut into 6 wedges
Place the ham in the center.
Bake in the oven for 10 minutes.
After that, increase the oven temperature to 220 °C.
Brush the zucchini (3 pieces, cut into thick slices) with vegetable oil (1 tbsp.) and add them to the dish while turning the vegetables.
Continue to bake for another 30 minutes, until the ham is covered with a golden glaze.
To check the readiness of the meat, insert a thin skewer into the center of the ham for a few seconds: when removed, clear juice should flow out.
Remove the ham from the oven, cover it with foil, and let it rest in a warm place for a while.
