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- Whole milk 2 l
- Onion 1, small, thinly sliced
- Garlic 1 cloves, peeled and split
- Ginger 1 small fresh piece, peeled
- Allspice 2 g whole berries
- Black peppercorn 10 whole
- Thyme 2-3 fresh sprigs
- Bone-in half ham 1 piece, 3,5 to 4,5 kg, fully cooked (not spiral-sliced; the butt end is meatier than the shank end)
- Green cardamom 1 whole pod
- Butter 1 stick
- Honey 180 g
- Worcestershire sauce 30 ml
- Red wine vinegar 15 ml (or cider vinegar)
- Dijon mustard 10,5 g
- White pepper 2,5 g
- Clove 1 big pinch, ground
Directions:View on Fine Dining Lovers
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