Glazed crust roast \"Hawaii\"

Name: Glazed crust roast \"Hawaii\"
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2.5 kg cured pork ham roast with rind (order in advance from the butcher); 2 Onions; 4 Carrots; 10 Stem/s Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 litre Pineapple nectar; 150 g Pineapple Jam; 1 tablespoon, gestr. Cornstarch

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

For a fruity aroma, we coat the ham with pineapple jam. And we also spice up the sauce exotically

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

2.5 kg cured pork ham roast with rind (order in advance from the butcher)
2 Onions
4 Carrots
10 Stem/s Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 litre Pineapple nectar
150 g Pineapple Jam
1 tablespoon, gestr. Cornstarch

Directions

1
For the roast, wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape, but do not cut through it. Place the roast in a roasting pan with the rind facing upwards. Roast in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 hour.
2
Peel the onions. Peel and wash the carrots. Cut both into pieces. Wash thyme and shake dry. Spread everything around the roast. Season with salt and pepper. Add pineapple nectar and 1⁄4 l water. Continue cooking for about 1 hour.
3
Increase oven temperature (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) and continue roasting for approx. 15 minutes. Heat up jam, pass through a sieve. Coat the roast crust with the jam and fry for another 3-5 minutes until crispy.
4
For the sauce, remove the roast and keep warm. Pour the roast stock through a sieve into a pot and, if necessary, top up to approx. 800 ml with water. Stir starch and 2 tbsp. water until smooth. Thicken the sauce with it. Season to taste with pepper. Serve everything.