Glazed Ham With Potato Rösti - cooking recipe

Ingredients

2.5 kg cured ham joint
3 medium onions, 2 quartered and 1 finely sliced
500 g carrots, 200g chopped and 300g grated
15 None juniper berries
10 None peppercorns
5 None bay leaves
1 kg cabbage, finely sliced
2 None apples, 1 1/2 grated and 1/2 cut into wedges
1/2 tsp sugar
800 g potatoes, grated
2 medium eggs
50 g lardons
50 g potato flour
1/4 tsp nutmeg
50 g apricot jam
2 tbsp wholegrain mustard
125 ml barbecue sauce
20 g butter
150 g sour cream
75 g mayonnaise
5-6 tbsp chopped parsley

Preparation

Place the ham in a large pot and cover with water. Add the quartered onions, chopped carrots, juniper berries, peppercorns and bay leaves. Bring to a boil, cover and simmer for 2 1/4 hours.
In a pan, mix the cabbage, grated carrot and grated apples. Season with salt and 1/2 tsp sugar and mix well, then set aside.
For the rosti, mix the potatoes, chopped onion, eggs, lardons and potato flour. Season with salt, pepper and nutmeg and set aside.
Preheat oven to 350\u00b0F. For the glaze, mix the apricot jam, mustard and barbecue sauce. Lift the ham out of the cooking liquid and place on a roasting tray. Cut the fat from the ham, score the meat and spread on the glaze. Take 1 2/3 cup of the cooking liquid, pour into the roasting tray and roast for about 25 minutes.
To cook the rosti, heat the butter in 2 pans, divide the mixture between the two pans and cook for 7-8 minutes on both sides until golden brown.
Mix the sour cream and mayonnaise together then mix into the cabbage mixture.
Remove the ham from the oven, set aside and keep warm. Transfer the roasting juices to a pan, bring to a boil and cook for 6-8 minutes until thickened.
To serve, carve the ham and serve with cabbage salad, slices of rosti and apple slices. Pour the gravy over the meat and garnish the dish with chopped parsley.