Roast pork ham with crust and fruit sauce with Brussels sprouts

Name: Roast pork ham with crust and fruit sauce with Brussels sprouts
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1.2 kg Roast ham with rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l clear broth (instant); 1 package (200 g) dried mixed fruit; 750 g Brussels sprouts; 1 Onion; 20 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Sauce thickener; 7-10 Tbsp Marjoram

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1.2 kg Roast ham with rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l clear broth (instant)
1 package (200 g) dried mixed fruit
750 g Brussels sprouts
1 Onion
20 g Butter or margarine
7-10 Tbsp grated nutmeg
1 TABLESPOON Sauce thickener
7-10 Tbsp Marjoram

Directions

1
Wash the meat and dab dry. Carve the rind crosswise. Rub meat with salt and pepper. Place in a roaster (35 x 22 cm). Roast in a preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 2 hours. Gradually pour on 3/4 litre of stock
2
After about half of the roasting time, spread fruit around the roast and increase the temperature to 200 °C (circulating air 175 ° C/ gas: level 3)
3
Meanwhile clean the Brussels sprouts, cut them crosswise on the stalk and wash them. Peel and finely chop the onion. Heat the fat and fry the onion in it. Add the sprouts and steam briefly. Season with salt, pepper and nutmeg. Deglaze with remaining stock and cook over low heat for 15-20 minutes. Remove the roast from the roaster and let it rest. Pour frying stock through a sieve and measure. Fill up to 600 ml with water and skim off the fat. Bring to the boil, reduce a little and thicken with sauce thickener. Cut the roast open and arrange in the roasting pan together with the fruit. Garnish with marjoram as desired. Serve with Brussels sprouts and sauce. Boiled potatoes taste good with it