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Categories:
ham joint onions berries peppercorns bay leaves cabbage apples sugar potatoes eggs lardons flour nutmeg apricot wholegrain mustard barbecue sauce butter sour cream mayonnaise parsley
Viewed: 68 - Published at: 7 years agoIngredients
- 2.5 kg cured ham joint
- 3 medium onions, 2 quartered and 1 finely sliced
- 500 g carrots, 200g chopped and 300g grated
- 15 None juniper berries
- 10 None peppercorns
- 5 None bay leaves
- 1 kg cabbage, finely sliced
- 2 None apples, 1 1/2 grated and 1/2 cut into wedges
- 1/2 tsp sugar
- 800 g potatoes, grated
- 2 medium eggs
- 50 g lardons
- 50 g potato flour
- 1/4 tsp nutmeg
- 50 g apricot jam
- 2 tbsp wholegrain mustard
- 125 ml barbecue sauce
- 20 g butter
- 150 g sour cream
- 75 g mayonnaise
- 5-6 tbsp chopped parsley
Method
- Place the ham in a large pot and cover with water. Add the quartered onions, chopped carrots, juniper berries, peppercorns and bay leaves. Bring to a boil, cover and simmer for 2 1/4 hours.
- In a pan, mix the cabbage, grated carrot and grated apples. Season with salt and 1/2 tsp sugar and mix well, then set aside.
- For the rosti, mix the potatoes, chopped onion, eggs, lardons and potato flour. Season with salt, pepper and nutmeg and set aside.
- Preheat oven to 350°F. For the glaze, mix the apricot jam, mustard and barbecue sauce. Lift the ham out of the cooking liquid and place on a roasting tray. Cut the fat from the ham, score the meat and spread on the glaze. Take 1 2/3 cup of the cooking liquid, pour into the roasting tray and roast for about 25 minutes.
- To cook the rosti, heat the butter in 2 pans, divide the mixture between the two pans and cook for 7-8 minutes on both sides until golden brown.
- Mix the sour cream and mayonnaise together then mix into the cabbage mixture.
- Remove the ham from the oven, set aside and keep warm. Transfer the roasting juices to a pan, bring to a boil and cook for 6-8 minutes until thickened.
- To serve, carve the ham and serve with cabbage salad, slices of rosti and apple slices. Pour the gravy over the meat and garnish the dish with chopped parsley.
