Prague ham with sauerkraut and dumplings

Name: Prague ham with sauerkraut and dumplings
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 2 kg cured roast ham (order in advance from the butcher); 7-10 Tbsp Pepper; 2 Onions; 30 g clarified butter; 1 kg Sauerkraut; 1 can(s) (425 ml) Pineapple; 2 Bay leaves; 6-8 Juniper berries; 2 packages (200 g each) Bread dumplings in a cooking bag (6x1 pieces); 7-10 Tbsp Salt; 100 ml dry white wine; 2 TABLESPOONS Flour; 4 TABLESPOONS Whipped cream; 7-10 Tbsp Bay leaves and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

2 kg cured roast ham (order in advance from the butcher)
7-10 Tbsp Pepper
2 Onions
30 g clarified butter
1 kg Sauerkraut
1 can(s) (425 ml) Pineapple
2 Bay leaves
6-8 Juniper berries
2 packages (200 g each) Bread dumplings in a cooking bag (6x1 pieces)
7-10 Tbsp Salt
100 ml dry white wine
2 TABLESPOONS Flour
4 TABLESPOONS Whipped cream
7-10 Tbsp Bay leaves and parsley

Directions

1
Wash the meat and dab dry. Cut the rind with a sharp knife in a diamond shape. Rub the meat with pepper and put it in a roasting pan. Roast in a preheated oven (electric cooker: 175 °C/ gas: level 2) for 2 1/2 -3 hours.
2
Gradually add 3/4 litres of water. In the meantime, peel and chop the onions. Heat clarified butter in a pot. Braise onions and sauerkraut in it. Drain the pineapple on a sieve, catching the liquid.
3
Add juice to the sauerkraut. Add bay leaves and juniper berries, cover and braise over medium heat for about 30 minutes. Stir from time to time. Cut pineapple into pieces. Add to the sauerkraut 15 minutes before the end of the cooking time.
4
Put bread dumplings in a pot with plenty of cold water and let them swell for 5 minutes. Turn over from time to time. Add a little salt. Bring to the boil and let it boil for about 1 minute. Leave to simmer in an open pot at low heat for about 15 minutes, turning over from time to time.
5
Remove the dumplings from the foil to serve. Take the meat out of the oven and let it rest for a while. Pour wine into the stock and bring to the boil. Mix flour with some cold water and thicken the sauce with it.
6
Bring to the boil again. Refine with cream, season with salt and pepper. Arrange sauerkraut and Prager ham on a plate. Pour some sauce over it. Garnish with bay leaves and parsley.
7
Arrange dumplings in a bowl. Remaining sauce extra is enough.