Preparation time: 5 mins
Cooking time: 3 hrs 30 mins
Ingredients needed to make Buzhenina:
- One (8-10 lb) shank-end fresh ham, bone-in, rind removed and trimmed while leaving only a thin layer of fat intact
- ½ cup dark brown sugar
- ½ cup Dijon mustard
- 2 cups apple cider
- 2 cups light beer
- 2 bay leaves
- 3 whole cloves
- Kosher salt and freshly ground black pepper
- 1 ½ tbsp plain flour
Cooking instructions for Buzhenina:
- Warm up your oven to 450 degrees F.
- Make slashes onto the fat layer of the ham, using sharp knife, to make diamond patterns.
- Sprinkle fair amount of salt and ground black pepper over it and rub all over the ham to season.
- Place the brown sugar in a bowl and stir in mustard until well combined.
- Drizzle it over the ham and spread evenly to coat well.
- Position a rack in a roasting pan and place the ham on top of the rack, with its patterned sude facing up.
- Pour a cup each of apple cider as well as beer over it and throw in the bay leaves and cloves into the pan.
- Roast the ham in the hot oven for 20 minutes and lower the temperature to 325 degrees F before roasting it further for another 4 hours, brushing it with the cooking juice from time to time; cover the ham loosely with a sheet of aluminum foil to prevent it browning too much.
- Remove the ham from oven, once it is cooked through and its temperature rises up to 155 degrees F.
- Place it onto a wire rack, while keeping it covered with the foil and set aside for half an hour.
- Drain out the cooking liquid into a saucepan and cook it over moderate heat.
- Whisk in the flour until well combined and continue to simmer the gravy until it thickens considerably.
- Carve thin slices out of the ham and arrange them onto the serving plates.
- Drizzle the gravy over them and serve warm.
Image credit: Wikimedia Commons