Cured roast pork with cinnamon

Name: Cured roast pork with cinnamon
Yield: 4
Ingredients: 1-1.2 kg cured ham roast (order in advance from the butcher); 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 2 Onions; 750 g Carrots; 500 g Broccoli; 7-10 Tbsp Salt; 30 g flaked almonds; 25 g Butter or margarine; 1/8 l clear broth (instant); 1/2 l cloudy apple juice; 5-6 Tbsp Whipped cream; 3 TABLESPOONS dark sauce thickener

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1-1.2 kg cured ham roast (order in advance from the butcher)
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
2 Onions
750 g Carrots
500 g Broccoli
7-10 Tbsp Salt
30 g flaked almonds
25 g Butter or margarine
1/8 l clear broth (instant)
1/2 l cloudy apple juice
5-6 Tbsp Whipped cream
3 TABLESPOONS dark sauce thickener

Directions

1
Rub the roast with pepper and cinnamon, place in a roasting pan and add 100 ml of water. Cover and bake in a preheated oven (electric: 175°C/ gas: level 2) for 11/2 -13/4 hours. In the meantime peel and quarter onions. Peel and wash carrots and cut 2 pieces roughly into slices. Add the onions and carrot slices to the frying pan after about 20 minutes and braise. Deglaze with 1/4 litre hot water.
2
To make the crust nice and crispy, fry for the last 30 minutes in an open roaster. In the meantime, cut the remaining carrots lengthwise into thick slices and cut them diagonally into diamonds. Clean and wash the broccoli and cut into florets. Cook the carrots in about 1 litre of boiling salted water for about 5 minutes. Then add broccoli, cover and cook for another 8 minutes. Roast the almonds in a pan without fat while turning and remove. Foam up fat in the hot pan. Toss almonds and drained vegetables in it. Keep warm. Remove meat from the stew stock and keep warm for a short time. Pour the stock through a sieve.
3
Roast the almonds in a pan without fat while turning and remove. Foam up fat in the hot pan. Toss almonds and drained vegetables in it. Keep warm. Remove meat from the stew stock and keep warm for a short time. Pour the stock through a sieve. Add stock, apple juice and cream and bring to the boil. Thicken slightly with sauce thickener and bring to the boil again briefly. Season to taste with pepper, cinnamon and possibly some salt (be careful, the roast is salted and therefore already well seasoned). Cut the meat open and arrange on a plate with the vegetables. Add sauce extra
4
Add stock, apple juice and cream and bring to the boil. Thicken slightly with sauce thickener and bring to the boil again briefly. Season to taste with pepper, cinnamon and possibly some salt (be careful, the roast is salted and therefore already well seasoned). Cut the meat open and arrange on a plate with the vegetables. Add sauce extra
5
Preparation time 1 3/4-2 hours