Burgundy Ham with Lingonberries and Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 201 mg | (212 %) | ||
| Potassium | 1,557 mg | (39 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 bunch Soup vegetables
- 2 onions
- 2 kilograms Prager ham (smoked boneless ham)
- 12 cloves
- salt
- 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
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.
