Roasted ham with vegetables

Roasted ham is a classic Christmas or not-so-Christmas dish; for example, in Galicia it is a very popular dish with its sauce.

Imagine: a piece of pork leg that we boil first, to make sure it is tender , and then we finish it by roasting it in the oven so that it releases its fat and becomes perfectly golden. Oh, and we accompany it with potatoes, sweet potato and onion. What Americans call full-blown comfort food .

I know what you're thinking: yes, patorra can only be made in the oven, the time would be at least 2.5-3 hours, of which at least the first 1.5-2 hours the ham should be covered so that it doesn't dry out.

Le Creuset cast iron roasting pan

Ingredients

• A piece of pork shoulder, with or without bone, weighing 2.5 - 3kg
• 2 carrots
• 1 leek
• 3 onions
• A sprig of rosemary
• 2 bay leaves
• Cloves
• A splash of sweet wine
• 100gr of honey
• 3 tsp. old-fashioned mustard
• Water
• 3-4 potatoes
• 1 large sweet potato
• Salt to taste

Elaboration

1. We start by salting the shoulder well the night before and placing it in a large pot or cocotte .
2. The next day, peel the carrots, the leek and one of the onions, and put them in the casserole with the ham, along with the bay leaf, the rosemary and a tablespoon of salt.
3. Cover with water and bring to the boil. Keep cooking on low heat, with the pot covered, for at least an hour and a half, to ensure that it remains tender.
4. Let the ham cool in the cooking liquid. Keep the ham broth to concentrate it or for another use; it can be frozen, it is excellent for adding to stews.
5. When it is cold, we take the ham out onto a board and remove the skin and some of the superficial fat, although this is not essential (do not throw away the skin: it can be dried in the oven cut into strips and the result is some wonderful rinds).
6. We make some grid cuts in the fat and insert a clove at each intersection of the lines.
7. Heat the honey in a bowl, add the mustard and mix. Brush the whole ham with this seasoning (there should be some left over to brush on during cooking); place it in a large oven dish .
8. Peel the potatoes and sweet potato, as well as the two remaining onions. Cut the onions into quarters and the potatoes and sweet potato into slices. Place everything around the ham.
9. Pour 3-4 ladles of the cooking broth into the dish, as well as a splash of sweet wine. Add salt to everything, as the tubers and onions are sweet.
10. Place the dish in the oven preheated to 180°, at a low setting, and roast for 20 minutes. Remove the dish, brush with honey again, and return it to the oven for another 20 minutes or until it is golden brown on top.
11. When the ham is ready, we take out the dish, cover everything with aluminum foil and let it rest for 10 minutes; this helps the juices to redistribute to the surface of the ham, which has dried out.
12. We cut it into slices and serve with the vegetables and some sauce.

This baked ham with vegetables has a delicious sweet and sour touch from the honey and mustard that goes perfectly with the pork. An easy dish to make and at a very good price, even though it seems almost luxurious, don't you think? Perfect for the upcoming holidays. And if you have any left over, it's fantastic for all kinds of sandwiches and appetizers.

Le Creuset roasting pan