Easter ham with balsamic carrots

Name: Easter ham with balsamic carrots
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 2 kg cured pork ham with rind (order in advance from the butcher); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 2 large onions; 1.5 kg small bunches of carrots; 4 TABLESPOONS Butter; 4 TABLESPOONS Icing sugar; 5-6 Tbsp white balsamic vinegar; 1 potty Basil; 1 TABLESPOON Cornstarch

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

2 kg cured pork ham with rind (order in advance from the butcher)
7-10 Tbsp Pepper
7-10 Tbsp Salt
2 large onions
1.5 kg small bunches of carrots
4 TABLESPOONS Butter
4 TABLESPOONS Icing sugar
5-6 Tbsp white balsamic vinegar
1 potty Basil
1 TABLESPOON Cornstarch

Directions

1
Dab the meat dry and make a diamond-shaped incision in the rind. Season with pepper and place on a fat pan. Peel onions, cut them into slices and distribute them around the meat. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 2 1/4 hours. After approx. 1 hour gradually add 1/2-3/4 l water
2
Peel and wash the carrots (leave some green if necessary). Heat butter in a large pan. Sauté the carrots in it, if necessary in portions. Season with salt. Dust with icing sugar and caramelise over a mild heat for about 5 minutes while turning.
3
Keep meat warm. Pour approx. 1/8 l roast stock, a good 1/8 l water and vinegar into the carrots and simmer covered for approx. 8 minutes
4
Wash the basil, remove the leaves. Fold into the carrots just before serving. Mix starch and 2 tablespoons of water. Thicken the remaining stock, bring to the boil and season to taste. Serve everything. Served with: parsley potatoes
5
Drink: cool rosé wine