Rinse the ham with water. Leave the net on (if any). Put the ham in an oven dish with the fat facing up.

Put a thermometer in the middle. Bake until thermometer shows 75°C, in 125°C. About 70 minutes per kilo ham.

If you reduce the heat you get a juicier ham but need longer cooking time.

Let the ham cool before you remove the net and the fat. Mix egg and mustard and spread on top of the ham. Sprinkle with bread crumbs. Cook for another 10-15 minutes in 200°C. Let the ham cool before cut in slices. If you cut it when warm some of the juice will pour out and result in a dry ham.