Easter ham with apple remoulade

Name: Easter ham with apple remoulade
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 2 medium-sized onions; 1 large carrot; 1.6 kg cured pork nut (order from the butcher); 2-3 Bay leaves; 3 Cloves; 1 TEASPOON Peppercorns; 2 Federation Herbs (e.g. parsley, chives and dill); 1 (150 g) small apple; 75 g Gherkin and 3-4 tablespoons cucumber water (glass); 250 g Whole milk yoghurt; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS grainy mustard

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

2 medium-sized onions
1 large carrot
1.6 kg cured pork nut (order from the butcher)
2-3 Bay leaves
3 Cloves
1 TEASPOON Peppercorns
2 Federation Herbs (e.g. parsley, chives and dill)
1 (150 g) small apple
75 g Gherkin and 3-4 tablespoons cucumber water (glass)
250 g Whole milk yoghurt
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS grainy mustard

Directions

1
Peel and chop the onions and carrot. Boil up with meat and spices in 3 l water. Simmer covered for 2 hours. Let the ham cool down overnight in the stock
2
Wash herbs, chop. Apple washing, coring. Dice apple and cucumber. Mix with yoghurt, crème fraîche, 1/3 of the herbs and cucumber water, season. Let it steep
3
Dab the meat dry. Mix the rest of the herbs and mustard. Spread the ham with it and cut it open. Serve with the apple remoulade