Show-off roast ham

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat the oven for roasting (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Wash meat cold, dab dry with kitchen paper and place in a large roasting pan or on the fat pan of the oven.

2. 2

   Wash the orange hot, rub dry, rub the peel. Wash parsley, shake dry, pluck off the leaves and chop finely. Crush chilli, juniper, allspice and star anise in a mortar. Mix with honey, mustard, orange peel and parsley in a bowl.

3. 3

   Cut the cinnamon sticks lengthwise into about 8 strips each. Cut bay leaves in half lengthwise. Rub the roast all around with honey-mustard-spice mix. Prick the cinnamon stick strips into the meat. Cut 8 approx. 0.5 cm deep slits in the roast.

4. 4

   Insert 1 half of each bay leaf into one slot each. Roast in a hot oven for approx. 2 1⁄2 hours. Pour approx. 75 ml of water into the roaster or onto the tray every 45 minutes.

5. 5

   For the parsnip gnocchi, peel the potatoes and parsnips the day before or in the morning and cut them into coarse cubes. Peel the garlic and press briefly with the flat side of a knife. Wash the rosemary, shake dry and remove the needles.

6. 6

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cook potatoes, parsnips, garlic and rosemary in approx. 1 l boiling salted water for approx. 15 minutes. Drain, place on a baking tray and let it steam in a hot oven for about 5 minutes.

7. 7

   Mash the potatoes and parsnips with a potato masher on the tray. Season with nutmeg, salt and pepper. Add egg yolk and 5-7 tablespoons of flour to the potato mixture. Knead to the dough with your hands.

8. 8

   Cut the dough in half. Form each half of the dough into a roll (approx. 3 cm Ø) on a floured work surface. Cut the rolls into slices of approx. 2 cm thickness with a moistened knife. Form a ball from each slice with floured hands.

9. 9

   Press the balls flat with a fork dipped in flour.

10. 10

    Cook the gnocchi in about 2 l boiling salted water in 2 portions for about 5 minutes until they float on the surface. Lift them out of the water with a skimmer, drain them, place them on large plates and let them cool down.

11. 11

    Sprinkle with olive oil, cover with cling film and set aside for the next day. Shortly before serving, wash, dry and quarter the figs. Wash thyme, shake dry. Melt butter in a large pan, fry gnocchi with thyme (and some walnut kernels if you like) until golden brown.

12. 12

    Fry the figs briefly. Season with salt and pepper.

13. 13

    For the Brussels sprouts wash and clean the sprouts, cook them in water with a lot of salt (keeps them green) for about 8-10 minutes until they are bubbling. Pour into a sieve and rinse with cold water. Cut pomegranates in half, tap the seeds out over a large bowl with a wooden spoon.

14. 14

    Chill the Brussels sprouts and pomegranate seeds. Halve the sprouts just before serving. Heat butter in a large pan. Sauté the sprouts and breadcrumbs for about 2 minutes. Season with salt and pepper.

15. 15

    Fold in pomegranate seeds. Serve with gnocchi and roast.