Burgundy Ham with Lingonberries and Red Cabbage

Average: 0 (0 votes)
(0 votes)
Burgundy Ham with Lingonberries and Red Cabbage
share Share
bookmark_border Copy URL
Health Score:
73 / 100
2 h. 10 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie670 cal.(32 %)
Protein79 g(81 %)
Fat25 g(22 %)
Carbohydrates31 g(21 %)
Sugar added7 g(28 %)
Roughage6.9 g(23 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.8 mg(65 %)
Vitamin K49 μg(82 %)
Vitamin B₁2.2 mg(220 %)
Vitamin B₂0.8 mg(73 %)
Niacin30.4 mg(253 %)
Vitamin B₆1.6 mg(114 %)
Folate104 μg(35 %)
Pantothenic acid2.6 mg(43 %)
Biotin13 μg(29 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C201 mg(212 %)
Potassium1,557 mg(39 %)
Calcium149 mg(15 %)
Magnesium121 mg(40 %)
Iron9 mg(60 %)
Iodine17 μg(9 %)
Zinc4.8 mg(60 %)
Saturated fatty acids9 g
Uric acid511 mg
Cholesterol215 mg
Complete sugar21 g


1 bunch Soup vegetables
2 onions
2 kilograms Prager ham (smoked boneless ham)
12 cloves
freshly ground pepper
4 Tbsps vegetable oil
4 Red onions
40 grams butter
2 Tbsps sugar
1 jar Red cabbage
200 grams lingonberry
4 Tbsps Red wine vinegar
150 milliliters Vegetable broth
1 bay leaf
5 Juniper berries
ground ginger
4 Tbsps sauce thickener
How healthy are the main ingredients?
hamRed cabbagesugaronionclovessalt

Preparation steps


For the ham: Rinse, shake dry and chop the greens from the carrots and parsnips. Peel the onion and coarsely chop. Peel the carrots and parsnips and coarsely chop. Rinse the leek, being sure to remove any sand or dirt, and coarsely chop. Evenly stick the cloves into the grooves of the rind. Season the ham with salt and pepper.

Heat the oil in a large roasting pan. Brown the ham on all sides. Transfer the ham to a plate. Sauté the greens, onions and soup vegetables in the pan dripppings. Return the ham to the roasting pan with the rind side down. Add 150 ml (approximately 2/3 cup) of water. Bake in a preheated oven at 180 degrees C (approximately 350 degrees F) (gas mark 2-3, fan: 160 degrees(approximately 320 degrees F)) for about 2 hours. After 1 hour, turn the ham and add 150 ml (approximately 2/3 cup) more water.


For the cabbage: Peel the red onion and finely dice. Warm the butter in a saucepan over medium heat. Add the onions and sauté until soft. Sprinkle the sugar evenly over the top, stir to combine and cook briefly just until it starts to caramelize. Add the cabbage and stir to combine. Add the cranberries, vinegar, broth, bay leaf, juniper and ginger. Season with salt and pepper. Cover and simmer for 30 minutes, stirring occasionally.


Transfer the ham to a baking sheet. Raise the oven temperature to 250 degrees C (approximately 485 degrees F) (gas mark 5-6, fan: 230 degrees C (approximately 450 degrees F)) and bake the ham 10 to 12 minutes, or until the crust is crispy.

Meanwhile strain the gravy through a fine sieve into a pot. Bring to a boil. In a small bowl, whisk together the cornstarch with a little cold water to make a slurry.  Add to the sauce as needed to thicken. Season the sauce with salt and pepper.

Cut the ham into slices and serve with the sauce and the cabbage.