Festive Ham and Spaghetti Carbonara

Ingredients:

Spaghetti

• 450 g spaghetti
• 220-280 g of country ham, cut into small cubes, see recipe below
• 2 tbsp. l. olive oil
• 1 small sweet onion
• 2 cloves garlic, grated
• 2 tbsp. freshly grated parmesan
• 1 cup heavy cream
• 4 large eggs

Baked ham with honey glaze

• 1 smoked ham weighing 8-9 kg with water, cut off the shank
• 1 package (450 g) light brown sugar
• 1 cup (220g jar) clover honey

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Heat the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until softened and beginning to caramelize, about 20 minutes. Add the garlic and continue cooking until softened, 3-5 minutes.
3. Meanwhile, add spaghetti to boiling water and cook according to package directions, about 8 minutes.
4. Add the ham to the pan with the onion and garlic and cook until heated through, about 2 minutes. In a bowl, combine the Parmesan, cream, eggs, 1.5 teaspoons of salt, and a few freshly ground black pepper.
5. Drain the pasta, transfer it to the pan with the onion mixture, and mix thoroughly. Immediately stir in the egg-cheese mixture to coat the spaghetti with the sauce. Serve immediately.
   
   

   Baked ham with honey glaze

   
   Lower the oven rack to accommodate a large, covered roasting pan. Place a shallow rack in the roasting pan. Preheat the oven to 350°F (175°C).
6. Unwrap the ham and rinse it under cold water. Place it on the rack in a roasting pan. Cover the roasting pan with a lid and roast the ham for half the estimated cooking time (total cooking time is about 20 minutes per pound of ham, or 6 hours to 6 hours and 40 minutes total).
7. Halfway through baking, combine the sugar and honey in a saucepan and cook over medium heat until smooth and the sugar is completely dissolved. Pour the mixture over the ham and continue baking, basting it occasionally with the rendered fat from the roasting pan. Check for doneness at the end of the estimated cooking time by inserting a thermometer into a spot on the meat (not in the fat or near the bone). The temperature should reach 165°F (71°C).