Russian Style Baked Fresh Ham (Buzhenina)

To me, a fresh baked ham is the most delicious cut of the hog available. The Russians serve it with any festive occasion such as Easter with a Kasha and Mushroom Casserole, a Sauerkraut Salad Provencal and Honey-Marinated Pears. Most Russians do not eat a gravy as such, but if you wish, degrease the pan juices, thicken with about 1 1/2 tablespoons of flour, and add a bit of beef stock.

• Ready In: 3 hrs 30 mins
• Serves: 10

Ingredients

• 1 (8 -10 lb)  fresh ham
• 1⁄3 cup Dijon mustard
• 1⁄3 cup dark brown sugar, packed
•  salt, to taste
• 1  cup beer
• 1  cup apple cider
• 3  cloves
• 2  bay leaves
•  fresh ground black pepper, to taste

Directions

1. Preheat the oven to 325 degrees F.
2. Using a sharp knife, score the skin of the ham in a diamond oattern.
3. Mix together the mustard, brown sugar, and salt and spread all over the ham.
4. Place the ham on a rack in a roasting pan, add the remaining ingredients, and roast, basting with the juices, until a meat thermometer reads 170 degrees F or the juices run clear when you insert a skewer into the thickest part of the roast, about 3 hours.
5. Let the roast stand, covered with foil. for 15 minutes.
6. Carve into thin slices and serve with gravy, if desired.