Christmas Ham

Ingredients

• 1 ham, lightly salted and boneless
• to taste prepared mustard
• to taste breadcrumbs

Steps

1. If the ham is frozen, thaw it in its plastic package for 3 days in the refrigerator for a 7 kg ham, 5 days for a 10 kg ham.
2. Before putting the ham in the oven, take it out from the refrigerator and let it come closer to room temperature.
3. If you intend to put the ham in the oven in the evening, take it out during the early morning.
4. The ham should be about 10 °C (50 °F) when you put it in the oven.
5. Use a wet paper towel to clean the ham a bit.
6. Then dry the ham.
7. Place the ham on a baking tray in the oven, with some water on the tray.
8. Or, if you have a large roasting bag, there is no need for water.
9. Do not use only the oven rack, as nothing will catch the liquid from the ham if the roasting bag fails, messing up your oven.
10. However, you can put the ham on the rack if you put a baking tray beneath to catch drips.
11. Aluminum foil can be used on the baking tray to protect it.
12. Preheat the oven to 200 °C (390 °F) and let the ham roast for half an hour.
13. You can skip this if you are not worried about possible bacteria on the ham.
14. Turn the temperature down and cook at 100–125 °C (210–260 °F), for about 1 hour per kg (a 7 kg ham will take 7 hours or more).
15. Cook until a meat thermometer in the center of the ham reads 75–80 °C (158–176 °F).
16. Traditional ham is ready at 80 °C, but most take the ham out of the oven at 77 °C, when the ham has more water left and is considered tastier.
17. After you take the ham out of the oven, wait a little while before removing the thermometer.
18. It is recommended you do not pour the liquid from the bag or baking tray down the drain.
19. Wait until the ham is cool enough to handle.
20. Then glaze it all over with mustard and breadcrumbs.
21. First remove the rind from the ham.
22. Then cover the ham with mustard, then with breadcrumbs.
23. Bake in a 250 °C (480 °F) oven for 10 minutes.
24. The ham is ready to eat when it has cooled down a bit.
25. This makes enough for 3 or 4 people for a week.
26. If you think you will not eat it all within a week, freeze the rest.