In the water add salt, sugar and spices for the brine, boil and let cool

In the brine, submerged the meat, cover with a lid and remove to zaselyatsya in the fridge for 1 day

For the marinade I grind mustard seeds (but not to the end, part of the RUB, part leave whole)

Add to the pounded mustard dry spices for the marinade, chopped garlic and blackcurrant jam, stir

Now it's all farmed soy sauce "Kikkoman"

Meat put in a baking dish, coat all sides with marinade

Close the foil and leave at room temperature for 2-3 hours. I baked a ham this way and not wrap it in foil. So all the juice stays in shape on the bottom, and evaporates, saturates the meat with moisture. It turns out very juicy! Put the meat in the oven heated to 250 degrees. Bake for 20 minutes. After 20 minutes oven temperature do 130 degrees and leave for another 40 minutes. Turn off the oven. Leave the meat in the oven for another 20-25 minutes

It is delicious in any form - hot as a main dish. Cold as a sliced meat dish or on sandwiches. If you eat it in the cold, cool in the form, without removing the foil. So it will save all your juice inside! Very tasty with rum sauce!