russian "skinny" easter ham buzhenina

Step 1

Using a sharp knife, score the skin of the ham in a diamond pattern.



Mix together the mustard, brown sugar, and salt and spread all over the ham.



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.



Let the roast stand, covered with foil. for 15 minutes.



Carve into thin slices and serve with gravy, if desired. enjoy!