Ingredients

°1 smoke ham knob 900 g
°2 dl veal stock
°4 tbsp olive oil
°2 red onions
°1 tbsp mustard
°2 tbsp liquid nectar honey
°salt
°pepper
°4 sprigs thyme

Remove ham from the refrigerator one hour before preparation to temper it. Preheat the oven to 180°C, top and bottom heat. Cut the ham in half, lengthwise, and place it in a fireproof dish, cut side down. Slash surface in crisscross fashion with sharp knife. Pour veal stock to dish then brush ham with olive oil. Bake 20 minutes in the lower half of the oven.
Meanwhile, cut the onions into quarters. For the marinade, mix the rest of the oil, mustard and honey, add a few leaves of thyme, salt and pepper. Brushing ham with it after 20 min of cooking, adding onions and rest of the thyme and cook for other approx. 20 min

Enjoy !

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