Roast pork ham with savoy cabbage

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Place the meat on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. In the meantime, clean, peel, wash and dice the soup vegetables. Peel and roughly dice the onion. Wash the rosemary and dab dry. Peel garlic.

2. 2

   After about 30 minutes, spread the soup vegetables, diced onion, garlic, bay leaf and 3 sprigs of rosemary around the meat. Brown a little, gradually add 1 litre of water. Remove the needles from 2 rosemary sprigs and chop finely. Warm up the jam, remove from heat, stir in mustard and chopped rosemary. 30 minutes before the end of the cooking time, brush the rind with the jam-mustard mixture. Peel, wash and slice the potatoes. Cook potatoes in little boiling salted water for about 15 minutes. Clean and wash the savoy cabbage and cut into slices. Bring the stock to the boil, season with pepper and steam the savoy cabbage slices for 7-10 minutes. Remove the roast and let it rest for about 10 minutes. Drain potatoes and let them steam off. Take out the savoy cabbage slices and let them drain.

3. 3

   Clean and wash the savoy cabbage and cut into slices. Bring the stock to the boil, season with pepper and steam the savoy cabbage slices for 7-10 minutes. Remove the roast and let it rest for about 10 minutes. Drain potatoes and let them steam off. Take out the savoy cabbage slices and let them drain. Remove garlic from the fat pan and put aside. Pour the roast and vegetables into a mixing bowl, puree and pass through a fine sieve. Bring to the boil and season to taste with salt and pepper. Cut the roast into slices. Arrange on plates with potatoes, garlic cloves, savoy cabbage slices and sauce. Serve garnished with laurel

4. 4

   Remove garlic from the fat pan and put aside. Pour the roast and vegetables into a mixing bowl, puree and pass through a fine sieve. Bring to the boil and season to taste with salt and pepper. Cut the roast into slices. Arrange on plates with potatoes, garlic cloves, savoy cabbage slices and sauce. Serve garnished with laurel

5. 5

   With 6 people:

Nutrition Facts

KCAL
520 kcal

CARBS
29 g

FATS
27 g

PROTEINS
40 g