Burgundy Ham with Lingonberries and Red Cabbage

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.