Virginia ham
easy
240 mins
240 mins
Ingredients
- 1 cured pork ham (approx. 2 kg; order from the butcher a few days in advance)
- 2 sour apples
- 3 Onions
- 250 g brown syrup
- 200 ml Wine vinegar
- 3 Bay leaves
- 5 Peppercorns
- 20 Cloves
- 2 TABLESPOONS Sugar
- 1 1/2 TSP. Cinnamon
- 1 TEASPOON Mustard powder
- 200 ml Sherry
- 1.25 kg Sweet potatoes (or normal potatoes)
- 7-10 Tbsp Salt
- 3 TABLESPOONS clarified butter
- 1 jar(s) (1062 ml; separation weight: 500 g) Corncob
- 7-10 Tbsp Oil
Directions
- 1
Put the meat in a pot. Fill with water until the meat is covered. Wash and quarter apples. Remove the core. Peel one onion. Add syrup, vinegar, apple quarters, bay leaves, onion and peppercorns.
- 2
Cook over medium heat for 2 1/2 hours. Then let it cool down in the stock and cut the rind from the meat. Lard the meat with cloves. Mix sugar, a teaspoon of cinnamon and mustard powder.
- 3
Sprinkle on roast. Bake in a preheated oven (electric oven: 200 °C/ gas: level 2) for one hour on an oiled frying pan. After 20 minutes, add 200 millilitres of water and sherry. Meanwhile, wash the potatoes for the side dish and cook for 20 minutes in boiling salted water.
- 4
Allow to cool a little, peel and cut into cubes. Peel and chop the remaining onions. Heat the lard in a large pan. Cut the corncobs into thick slices. Fry the corn wheels, diced potatoes and diced onions until golden brown, turning them over.
- 5
Season with a little cinnamon. Arrange roast and vegetables on a plate.
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