Ham with Thyme and Apple Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 997 cal. | (47 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 32.6 μg | (72 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,944 mg | (49 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 437 mg | |||
| Cholesterol | 509 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- salt
- 1 kilogram Roasted pork (salted, from the leg and without rind)
- salt
- freshly ground peppers
- 4 Tbsps Blossom honey
- 200 milliliters white wine (such as Weißburgunder)
- 200 milliliters Beef broth
- 500 grams shallots
- ½ bunch thyme
- 2 tart Apple (such as Granny Smith)
- 4 egg yolks
- 20 grams butter
- Nutmeg
- 30 milliliters dark balsamic vinegar
- 1 Tbsp Pastry flour
- 1 Tbsp softened butter
Preparation steps
Peel and rinse potatoes, cook for about 25-30 minutes in boiling salted water. Drain, let evaporate and press through the ricer. Rinse ham, pat dry and place into a greased ovenproof dish. Season with salt and pepper, drizzle with 2 tablespoons of honey and add wine and broth to the pan. Bake in preheated oven at 180°C (approximately 350°F) for about 1 1/2-2 hours. Baste with cooking juices often.
Peel shallots and cut into quarters. Rinse thyme, shake dry (set 2 sprigs aside for garnishing). Heat butter in a pan and saute shallots with thyme. Rinse and dry apples, quarter and core, cut into wedges. Add apples to shallot pan and saute briefly. Add shallots and apples to ham pan 30 minutes before the end of cooking, setting aside some apple wedges for garnishing. Combine cooled potato mixture with 3 egg yolks and butter and season with salt, pepper and nutmeg. Place mixture into a piping bag with star tip. Pipe small potato rosettes on a lined with parchment paper baking sheet. Brush with beaten egg yolk. Remove ham from the oven and keep warm. Strain gravy through a fine sieve into a new pot and bring to a boil. Season with vinegar, salt, pepper and remaining honey and simmer on medium heat for 5-10 minutes.
If necessary, thicken gravy with a little flour butter (flour and softened butter mixed together, in the ratio 1: 1). Roast potato rosettes under a broiler for about 5 minutes or until golden yellow, watching carefully. Cut ham into slices, arrange with apples and potato rosettes on preheated platter. Drizzle wtih gravy, garnish with thyme and serve.
