Gerald’s Legendary Roast Ham in Karashi Mustard and Brown Sugar Crust with Japanese Mustard Sauce

Name: Gerald’s Legendary Roast Ham in Karashi Mustard and Brown Sugar Crust with Japanese Mustard Sauce
Cuisine: Japanese
Ingredients: 1-1.5 kg (2¼ lb–3 lb 5 oz) boneless gammon joint; 2 tbsp Japanese karashi mustard paste or 2 tbsp Japanese karashi mustard powder dissolved in 2 tbsp water, and ripened for 30 minutes; 50 g (1¾ oz/¼ cup) demerara sugar; 2 tbsp Japanese karashi mustard paste or 2 tbsp Japanese karashi mustard powder dissolved in 2 tbsp water, and ripened for 30 minutes; 2 tbsp Japanese karashi mustard paste or 2 tbsp Japanese karashi mustard powder dissolved in 2 tbsp water, and ripened for 30 minutes; 2 tbsp Japanese karashi mustard paste or 2 tbsp Japanese karashi mustard powder dissolved in 2 tbsp water, and ripened for 30 minutes; 4 tbsp rice vinegar or white wine vinegar; 4 tbsp rice vinegar or white wine vinegar; 2 tbsp golden granulated sugar; 1 egg yolk; 150 ml (5 fl oz/⅔ cup) sunflower oil; fine sea salt, to taste

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

This dish was inspired by my partner’s mean Sunday roast ham. He makes it often at our home and it has been an endless source of nourishment and happiness for many years. The Japanese karashi mustard and sugar crust as well as the sweet mustard sauce are my own addition, making this an Anglo-Japanese roast ham you ought to try!

Ingredients

1-1.5 kg (2¼ lb–3 lb 5 oz) boneless gammon joint

Asia
Japan
Starter
Main course

Method

Preheat the oven to 180°C/350°F/gas mark 4. Place a small upturned enamel plate in the bottom of a large, oven-proof pan to avoid the gammon joint from burning or drying out from the direct heat. Put the gammon on the plate and cover with fresh cold water, cover