Russian Style Baked Fresh Ham Buzhenina

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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.

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Steps

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Preheat the oven to 325 degrees f.

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Using a sharp knife , score the skin of the ham in a diamond oattern.

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Mix together the mustard , brown sugar , and salt and spread all over the ham.

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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.

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Let the roast stand , covered with foil.

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For 15 minutes.

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Carve into thin slices and serve with gravy , if desired.

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Ingredients

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ham, dijon mustard, dark brown sugar, salt, beer, apple cider, cloves, bay leaves, fresh ground black pepper