Glazed roast ham with tomatoes, corn on the cob and shallots

Name: Glazed roast ham with tomatoes, corn on the cob and shallots
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 1.5 kg cured ham roast; 2 kg Potatoes; 500 ml dry white wine; 500 ml Vegetable broth; 250 g Shallots; 1 kg Tomatoes; 5 Corncob; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 ml apple juice; 30 g Butter or margarine; 30 g Flour; 400 ml Milk; 7-10 Tbsp freshly grated nutmeg; 150 g Gouda cheese; 10 Stem(s) Thyme; 2 TABLESPOONS Quince jelly; 1 TABLESPOON demerara sugar; 1 TABLESPOON Cornstarch; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Main dish,Autumn,very easy,Salad,Soups,roast,bread,Party,Thanksgiving,Thanksgiving

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

1.5 kg cured ham roast
2 kg Potatoes
500 ml dry white wine
500 ml Vegetable broth
250 g Shallots
1 kg Tomatoes
5 Corncob
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 ml apple juice
30 g Butter or margarine
30 g Flour
400 ml Milk
7-10 Tbsp freshly grated nutmeg
150 g Gouda cheese
10 Stem(s) Thyme
2 TABLESPOONS Quince jelly
1 TABLESPOON demerara sugar
1 TABLESPOON Cornstarch
7-10 Tbsp Grease

Directions

1
Dab the meat dry and cut the rind with a sharp knife in a diamond shape. Place the roast in a roasting pan. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 hours
2
Peel, wash and halve the potatoes and cook in boiling wine and stock for about 20 minutes. Peel and halve shallots. Wash, clean and halve the tomatoes. Clean the corn and cut into wide rings. After 1 hour spread around the roast. Season with salt and pepper. Pour 400 ml apple juice and 250 ml water on
3
Drain the potatoes and collect the cooking liquid. Let the potatoes steam briefly, place in a greased casserole dish. For the béchamel, melt the fat in a saucepan. Stir in flour and sauté briefly. Add 400 ml cooking liquid and milk while stirring. Bring to the boil, boil for about 5 minutes, season with salt and nutmeg. Grate cheese and add to the sauce while stirring. Spread the sauce over the potatoes and keep warm. Increase the oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) and braise the roast for another 30 minutes
4
Wash the thyme, shake dry, remove leaves from the stalks. Boil up jelly and brown sugar, season with thyme. Remove the finished roast from the oven and bake the potatoes in a hot oven for about 15 minutes. In the meantime brush the roast with jelly mixture. Remove roast and vegetables from the roaster and keep warm
5
Pour the frying set into a pot and possibly fill up to approx. 400 ml with apple juice. Stir starch and 2 tbsp. water until smooth, thicken sauce with it and bring to the boil again. Season to taste with pepper. Arrange roast, sauce, vegetables and potatoes
6
With 10 people: