Burgundy ham with pointed cabbage-Coleslaw

Name: Burgundy ham with pointed cabbage-Coleslaw
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Ingredients: 4 Onions; 2.5 kg cured pork ham with rind (order from butcher approx. 1 week in advance); 2 Bay leaves; 1 TEASPOON Juniper berries and allspice seeds; 1 TABLESPOON Peppercorns; 400 ml dry red wine (e.g. Burgundy); 2 TABLESPOONS Cornstarch; 7-10 Tbsp salt, pepper; 7-10 Tbsp Aluminium foil; 1 (approx. 800 g) Pointed cabbage; 500 g Carrots; 6 TABLESPOONS Cider vinegar; 5 TABLESPOONS Maple syrup; 7-10 Tbsp pepper, salt; 1 (approx. 400 g) Iceberg lettuce; 400 g light salad cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 10

4 Onions
2.5 kg cured pork ham with rind (order from butcher approx. 1 week in advance)
2 Bay leaves
1 TEASPOON Juniper berries and allspice seeds
1 TABLESPOON Peppercorns
400 ml dry red wine (e.g. Burgundy)
2 TABLESPOONS Cornstarch
7-10 Tbsp salt, pepper
7-10 Tbsp Aluminium foil
1 (approx. 800 g) Pointed cabbage
500 g Carrots
6 TABLESPOONS Cider vinegar
5 TABLESPOONS Maple syrup
7-10 Tbsp pepper, salt
1 (approx. 400 g) Iceberg lettuce
400 g light salad cream

Directions

1
For the roast 2 onions peel and halve. Wash the ham. Put them with onions and spices in a large roasting pan. Cover with water, bring to the boil and cook for about 2 1⁄2 hours.
2
Place the ham on the fat pan, set aside the stock. Make a diamond-shaped incision in the rind of the ham. Peel and chop 2 onions, spread around the roast. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
3
manufacturer) approx. 1 1⁄2 Fry for approx. 1 hour. After approx. 1 hour, add wine and approx. 400 ml ham stock.
4
For the Coleslaw cabbage clean, wash, drain and cut into fine strips of stalk. Peel, wash and roughly grate the carrots. Put both in a bowl. Mix 150 ml ham stock, vinegar, syrup, 1 teaspoon of pepper and possibly salt.
5
Pour over the cabbage and knead well with your hands. Cover and leave to stand for about 1 hour.
6
Clean and wash the iceberg lettuce and cut into fine strips. Just before serving, fold the salad cream and lettuce strips into the coleslaw. Season to taste with salt and pepper.
7
Wrap the roast loosely in aluminium foil and let it rest for a short time. Pour the meat through a sieve into a pot and bring to the boil. Stir starch with 5 tbsp. water until smooth. Thicken sauce with it, season to taste. Serve everything.