Glazed roast ham with pointed cabbage salad

Name: Glazed roast ham with pointed cabbage salad
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 500 g Carrots; 3 Onions; 2.5 kg cured ham roast; 15 Juniper berries; 10 Peppercorns; 5 Bay leaves; 1 kg Pointed cabbage; 2 (200 g each) Apples; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3-4 Tbsp white balsamic vinegar; 800 g waxy potatoes; 2 Eggs (size M); 50 g Ham Nuggetz; 50 g Potato flour; 7-10 Tbsp grated nutmeg; 50 g Apricot Jam; 2 TABLESPOONS coarse mustard; 1/2 (125 ml) bottle of barbecue sauce e.g. from Heinz; 20 g clarified butter; 150 g Schmand; 75 g Salad Mayonnaise; 5-6 Stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

500 g Carrots
3 Onions
2.5 kg cured ham roast
15 Juniper berries
10 Peppercorns
5 Bay leaves
1 kg Pointed cabbage
2 (200 g each) Apples
1-2 TEASPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3-4 Tbsp white balsamic vinegar
800 g waxy potatoes
2 Eggs (size M)
50 g Ham Nuggetz
50 g Potato flour
7-10 Tbsp grated nutmeg
50 g Apricot Jam
2 TABLESPOONS coarse mustard
1/2 (125 ml) bottle of barbecue sauce e.g. from Heinz
20 g clarified butter
150 g Schmand
75 g Salad Mayonnaise
5-6 Stem(s) Parsley

Directions

1
Peel 200 g carrots, wash and cut into large pieces. Peel onions and quarter 2 onions. Wash the meat, put it in a big pot, add water so that the meat is covered with water. Add quartered onions, carrots, juniper berries, peppercorns and bay leaves. Bring to the boil covered and simmer over a low to medium heat for about 2 1/4 hours
2
In the meantime clean, wash and halve the cabbage, cut out the stalk and cut the cabbage into strips. Peel, wash and coarsely grate 300 g carrots. Wash and halve the apples, grate 1 1/2 apples finely, sprinkle the remaining 1/2 apple with lemon juice and put aside for garnishing
3
Put cabbage, apple and carrots in a bowl and mix. Sprinkle with 1/2 tsp salt, pepper and 1/2 tsp sugar. Drizzle with vinegar and mix well. Leave to stand for about 1 1/2 hours
4
For the Rösti, finely dice the remaining onion. Peel the potatoes, wash thoroughly and grate coarsely. Mix potatoes, onion, eggs, ham nuggets and potato flour well. Season with 1 tsp. salt, pepper and nutmeg
5
Lift the roast out of the stock, place it on a fat pan of the oven. Let it rest for about 15 minutes. Measure out 400 ml stock. For the glaze, mix apricot jam, coarse mustard and barbecue sauce. Cut the fat rind from the roast. Spread the glaze evenly over the roast. Pour the rest of the glaze onto the fat pan. Pour measured stock onto the fat pan. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes
6
In the meantime, put clarified butter in two pans (top 25 cm Ø, bottom 19 cm Ø) and heat up. Spread the roasting mixture evenly in the two pans, smooth it down and fry on each side for 7-8 minutes at low to medium heat. Slide onto a flat pan lid and then turn
7
For the salad dressing mix sour cream and mayonnaise. Season with salt, pepper and sugar. Stir the salad dressing into the cabbage mixture. Wash parsley, shake dry, put some leaves aside for garnishing, chop the rest of the parsley finely. Remove roast from the oven, remove from the fat pan. Keep warm
8
Remove the frying set from the fat pan and pour it into a pot with the stock, bring to the boil and let it boil down for 6-8 minutes. Cut apple half into slices. Cut the roast open. Cut Rösti into cake pieces. Roast with sauce, sprinkle Rösti with parsley and arrange salad on plates. Garnish with apple slices and parsley leaf