Honey Roasted Ham with Cabbage Salad and Potatoes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 674 kcal | (32 %) | ||
| Protein | 44.8 g | (46 %) | ||
| Fat | 24.4 g | (21 %) | ||
| Carbohydrates | 66 g | (44 %) |
Ingredients
- For the ham
- 800 grams Smoked ham
- freshly ground pepper
- 2 onions
- 1 bay leaf
- 400 milliliters Instant bouillon
- 2 Tbsps honey
- cinnamon
- 2 Tbsps light sauce thickener
- For the salad
- 700 grams Red cabbage
- salt and peppers
- 2, juiced Limes
- 2 tsps mild Mustard
- 3 Tbsps red Red currant jelly
- 3 Tbsps vegetable oil
- 75 grams Apricot
- 3 scallions
- For the potatoes
- 800 grams starchy potatoes
- salt and peppers
- 4-6 Sage (for garnish)
- 100 milliliters Whipped cream
- 1 pinch Nutmeg
Preparation steps
For the salad: Rinse cabbage, cut in half, remove stalk and shred. Combine cabbage and 1 tablespoon salt and let stand for 10 minutes. Mash with a potato masher until cabbage is translucent. Cover and let rest for 2 hours.
For the ham: Pat ham dry and season with pepper. Place ham in a roasting pan. Peel and wedge onions. Add onions and bay leaf to pan, cover and roast in an oven preheated to 200°C (approximately 400°F) for about 40 minutes.
Whisk together lime juice, salt, pepper, mustard and jelly. Stir in oil. Dice apricots. Rinse and thinly slice scallions. Drain cabbage and stir in lime juice mixture, apricots and scallions.
For the potatoes: Peel potatoes, cut in half and boil in salted water for 20-25 minutes. Drain and evaporate. Mince sage and heat in cream. Mash potatoes with a potato masher, stir in sage cream. Season with salt, pepper and nutmeg.
Combine honey and spices. Brush honey mixture onto ham and roast for another 10-15 minutes. Remove ham from the oven, pour pan juices through a sieve and into a pan. Boil for about 4 minutes over high heat. Stir in bouillon and boil again. Season with salt and pepper.
Carve ham and plate with cabbage and potatoes. Serve drizzled with pan sauce.
