Baked ham in German

2 kg pork leg

500 g onions

60 g lard

5-7 cloves of garlic

1-2 carrots

black pepper

salt

Coating:

5 Art. l. sour plum jam

Meat wash, dry.

Peel the garlic, onion and carrots, cut into thin cubes and garlic carrots, onions chop thick 5 mm circles, without dividing into rings.

Bacon cut into thin bars and freeze.

Generously lard ham with garlic, bacon and carrots, having done it deep holes with a thin long knife.

Rub the meat with salt and pepper, then impose very tight ham onion rings, roll up tightly with cling film, put in a large container, put into the refrigerator for 3-5 days.

After a predetermined time expires before baking the ham removed, leaving on the table, so it was warmed to room temperature, heat the oven to 200 degrees.

Remove the ham from the film and onion, put it in a baking tin, greased with butter, cover tightly with foil, cook baked ham in German at least 2 hours (1 hour per 1 kg of meat).

Once held two-thirds of the time to remove the ham, remove the foil and coated on all sides jam. Instead of jam you can use a mixture of equal parts of lemon juice, honey and mustard.

Remove the meat back in the oven, cook until ready, before being baked ham in German 20 minutes left under the foil.