Roast pork ham with apple-sprouts and roast potatoes

Name: Roast pork ham with apple-sprouts and roast potatoes
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Onions; 2 Carrots; 2 kg cured pork ham roast (without rind, order from butcher); 0?$? Bay leaves; 8 Juniper berries; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 1 kg petites pommes de terre (type triplet); 1 kg Brussels sprouts; 10 Shallots; 2 discs Toast; 8 Stem(s) Thyme; 30 g Pistachios; 1 TABLESPOON Apricot Jam; 1 TABLESPOON medium hot mustard; 2 TABLESPOONS Oil; 2 rosy-cheeked apples; 7-10 Tbsp Pepper; 15 g clarified butter; 20 g Cornstarch

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Onions
2 Carrots
2 kg cured pork ham roast (without rind, order from butcher)
0?$? Bay leaves
8 Juniper berries
1 TEASPOON black peppercorns
7-10 Tbsp Salt
1 kg petites pommes de terre (type triplet)
1 kg Brussels sprouts
10 Shallots
2 discs Toast
8 Stem(s) Thyme
30 g Pistachios
1 TABLESPOON Apricot Jam
1 TABLESPOON medium hot mustard
2 TABLESPOONS Oil
2 rosy-cheeked apples
7-10 Tbsp Pepper
15 g clarified butter
20 g Cornstarch

Directions

1
Onions peel and halve. Peel and wash the carrots and cut them into large pieces. Add meat, onions, carrots, bay leaf, juniper berries, pepper and 1 tablespoon salt. Add water so that the meat is completely covered.
2
Bring to the boil and simmer at low heat for about 1 1/2 hours.
3
In the meantime, wash the potatoes thoroughly and cook them in boiling water for about 20 minutes. Drain, rinse and peel. Clean, wash and possibly halve the Brussels sprouts. Peel and halve the shallots.
4
Bread crusts. Crumble bread finely. Wash thyme, shake dry and pluck leaves from the stalks. Coarsely chop the pistachios. Mix bread crumbs, about half of the thyme and pistachios. Mix jam and mustard and add to the breadcrumb mixture.
5
Remove the roast from the stock and place it on a fat pan. Measure out 800 ml stock. Use the remaining stock for other purposes. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
6
Gradually pour the measured broth over them. After about half of the roasting time take the roast out of the oven for a short time. Spread the breadcrumb mixture over the roast, press down lightly, put back into the oven and finish cooking.
7
Cook the Brussels sprouts in boiling salted water for about 18 minutes, drain and allow to drain. Heat the oil in a large pan, add the shallots and fry over a low to medium heat for 10-12 minutes while turning.
8
Wash apples, quarter them, cut out the core and cut apples into slices. Add Brussels sprouts and apples to the shallots in the pan and fry for another 3-4 minutes. Season with salt and pepper.
9
Heat the lard in a pan. Fry the potatoes until golden brown, turning them over. Season with salt and pepper. Remove the roast from the oven, remove from the fat pan and keep warm. Pour stock through a sieve into a pot.
10
Stir starch and 3-4 tablespoons of water until smooth. Bring the stock to the boil, stir in the mixed starch, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper.
11
Cut the roast into thin slices. Arrange roast with sauce, vegetables and potatoes, garnish with thyme.