Boneless ham topped with shallots, honey and mustard

Boneless ham topped with shallots, honey and mustard
Why shallots : The shallot adds a full flavour to the pork.
Category : Meat
Type of dish : Oven dish, Porc, Meat
Number of servings : 4
Cooking time : 20 minutes (+ 1 hour in the oven)
Ingredients : 1 boneless ham weighing around 650 g
3 shallots (75 g)
1 clove garlic
1 teaspoon fresh thyme leaves
1 tablespoon fine mustard
1 tablespoon coarse mustard
2 tablespoons of honey
50 g nut oil
50 g butter
Salt and pepper  

Baking tray
Preparation : Peel, halve and slice the shallots into fine rings. Halve, remove the core and chop the garlic. Finely chop the thyme leaves. Sauté the shallot, garlic and thyme in half of the butter and nut oil for a few minutes. Add the honey and both mustards and stir the mixture until smooth. Simmer for 1 minute, then place the sauce to the side to cool.
How to prepare : Pre-heat the oven to 150°C. Rub the skin of the ham with salt and pepper. Brown the meat on all sides in the rest of the nut oil and butter. Place the ham on a greased baking tray and divide the shallot, honey and mustard mixture over the top. Place the baking tray in the oven and roast the ham for 40 minutes at 120 °C. Switch off the oven and open the oven door until the temperature has dropped to 50 °C. Close the door and allow the ham to rest at a temperature of 50 °C for 15 minutes.
Use with : Delicious with a mushroom sauce (see recipe), green beans and boiled potatoes.
Tips : • Always allow meat to rest in the oven at 50 °C; this retains all the precious juices so the meat is more tender when sliced.
• Spoon the cooking juices over the meat regularly while it is in the oven.
• Use a meat thermometer. The ham is done when the thermometer reads 60 °C.
• Any left over ham tastes great cold on bread.