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144 Serves 4 | Preparation time: 150 minutes Ingredients Preparation For the joint: 1 tbsp. oil 2 tbsp. mustard 1 tsp. salt ½ tsp. pepper ½ tsp. paprika 1 kg ham joint, ready to cook 250 ml vegetable stock For the sauce: 250 ml vegetable stock 100 ml crème fraîche 1 tsp. cornflour ½ tbsp. water | cold Salt Pepper Sugar Accessories: Glass oven dish with lid Food probe Rack Mix the oil with the mustard, salt, pepper and paprika; then coat the uncooked ham with it. Place the uncooked ham in the glass oven dish and insert the food probe. Cover the glass oven dish and place on the rack in the oven. Automatic programme: Start the Automatic programme, follow the instructions in the display and cook the ham. Manual: Cook the ham. After 30 minutes, take off the lid. After another 10 minutes, pour on ¼ l of vegetable stock and cook until done. Remove the ham from the oven. Dilute the juices with vegetable stock and put them in a saucepan. Add the crème fraîche and bring to the boil. Stir the cornflour into the water and then add it to the sauce to aid thickening. Briefly bring back to the boil. Season with salt, pepper and sugar to taste. Settings Automatic programme Meat | Pork | Ham roast Programme duration: approx. 95 minutes Manual Oven functions: MW + Fan Plus Temperature: 150–160 °C Power level: 80 W Core temperature: 85 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: approx. 85–105 minutes Shelf level: 1 Ham roast