Potato and ham roast with apple compote

Name: Potato and ham roast with apple compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 3 Apples (e.g. Braeburne); 5 TABLESPOONS apple juice; 150 g cooked ham; 300 g Carrots; 1/2 bunch Spring onions; 3-4 Stem(s) Marjoram; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
3 Apples (e.g. Braeburne)
5 TABLESPOONS apple juice
150 g cooked ham
300 g Carrots
1/2 bunch Spring onions
3-4 Stem(s) Marjoram
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Potatoes are best washed the day before and cooked in boiling water for about 20 minutes until firm to the bite. Drain potatoes, quench, peel and let them cool down
2
Peel and quarter apples, remove core. Cut apple quarters into small pieces. Put apple juice and apple pieces into a pot and cook covered at medium heat for about 15 minutes until soft
3
In the meantime cut the potatoes into slices. Cut ham into wide strips. Peel, wash and slice the carrots. Clean and wash spring onions and cut them into rings. Wash marjoram, shake dry and chop coarsely, except for a few leaves for garnishing. Mash apples coarsely
4
Heat the oil in a large coated pan. Fry the ham, potato and carrot slices over medium heat for about 8 minutes until golden brown. Season with salt and pepper. Finally mix in spring onions
5
Arrange potato and ham roast on plates and garnish with marjoram leaves. Serve with stewed apples