Glazed Easter ham and pointed cabbage salad

Name: Glazed Easter ham and pointed cabbage salad
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 7-10 Tbsp 2 - 2.25 kg cured pork ham roast (order in advance from the butcher); 2 medium-sized onions; 500 g Carrots; 1 TEASPOON Juniper berries; 1 TEASPOON Peppercorns; 2 Bay leaves; 1 kg Pointed cabbage; 3 (approx. 500 g) Apples; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS white balsamic vinegar; 3 TABLESPOONS Apricot Jam; 1⁄2 (125 ml) bottle of barbecue sauce; 2 TABLESPOONS coarse mustard; 150 g Schmand; 75 g mayonnaise; 1 bunch of parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

7-10 Tbsp 2 - 2.25 kg cured pork ham roast (order in advance from the butcher)
2 medium-sized onions
500 g Carrots
1 TEASPOON Juniper berries
1 TEASPOON Peppercorns
2 Bay leaves
1 kg Pointed cabbage
3 (approx. 500 g) Apples
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS white balsamic vinegar
3 TABLESPOONS Apricot Jam
1⁄2 (125 ml) bottle of barbecue sauce
2 TABLESPOONS coarse mustard
150 g Schmand
75 g mayonnaise
1 bunch of parsley

Directions

1
Wash the meat. Peel and quarter the onions. Peel and wash the carrots. Chop 200 g coarsely. Put pieces with meat, onions and whole spices in a pot. Cover everything with water. Cover and bring to the boil.
2
Simmer for about 2 hours.
3
Clean, wash and quarter the cabbage and cut it into fine strips from the stalk. Roughly grate the rest of the carrots. Wash, quarter and core apples. Grate 2 apples finely, sprinkle the rest with lemon and set aside.
4
Mix cabbage, carrots and apples. Knead well with your hands 1⁄2. Mix in TL salt, pepper, 1 TL sugar and vinegar. Leave to stand for at least 2 hours.
5
Remove the roast from the stock and place it on a fat pan. Measure out 400 ml of stock. Mix jam, barbecue sauce and mustard. Remove rind from the roast. Coat meat with 3⁄4 seasoning glaze. Mix the rest with 400 ml stock and pour on the fat pan.
6
Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes.
7
Mix the sour cream and mayonnaise. Season with salt, pepper and 1 pinch of sugar. Mix with the coleslaw. Wash the parsley, put some aside for garnishing, cut the rest finely.
8
Remove the roast and keep warm. Dissolve the stock, pour into a pot and bring to the boil. Let simmer for 6-8 minutes. Cut remaining apple into slices. Cut the roast open. Arrange everything. Sprinkle with parsley and garnish.
9
Drink tip: top-fermented beer, e.g. a Duckstein.