Roast Ham with Cranberry Sauce

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Roast Ham with Cranberry Sauce
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Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
612
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie612 cal.(29 %)
Protein61.38 g(63 %)
Fat22.64 g(20 %)
Carbohydrates49.12 g(33 %)
Sugar added19.51 g(78 %)
Roughage8.78 g(29 %)
Vitamin A983.33 mg(122,916 %)
Vitamin D2 μg(10 %)
Vitamin E3.06 mg(26 %)
Vitamin B₁1.33 mg(133 %)
Vitamin B₂0.76 mg(69 %)
Niacin27.76 mg(231 %)
Vitamin B₆1.32 mg(94 %)
Folate130.5 μg(44 %)
Pantothenic acid3.52 mg(59 %)
Biotin1.01 μg(2 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C86.75 mg(91 %)
Potassium1,461.84 mg(37 %)
Calcium121.3 mg(12 %)
Magnesium99.97 mg(33 %)
Iron3.99 mg(27 %)
Zinc5.36 mg(67 %)
Saturated fatty acids7.86 g
Cholesterol182.94 mg

Ingredients

for
6
For the ham
1 ½ kilograms ham (or smoked pork)
1 organic Organic orange (Juiced and zested)
1 Tbsp vegetable oil
1 Tbsp honey
2 tsps cinnamon
250 grams dried Apricot
14 cloves
4 Tbsps tart Cider
250 grams Cauliflower
250 grams Broccoli
250 grams carrots
250 grams green Asparagus
5 Tbsps butter
salt
peppers
For the sauce
200 grams Cranberry
100 grams brown sugar
2 tsps Orange zest
½ tsp Ground clove
How healthy are the main ingredients?
hamApricotCauliflowerCauliflowerBroccolicarrot

Preparation steps

1.

For the sauce: rinse cranberries, combine with sugar and 125 ml (approximately 1/2 cup) of water in a saucepan. Simmer, covered, for about 15 minutes, stirring and adding more water as needed. Add orange zest and clove powder, refrigerate.

2.

For the ham: rinse and pat dry ham, place into a large pot, cover with water and bring to a boil. Cook, covered, for about 1 ½ hours on low heat. Remove and pat dry, place into a large roasting pan. Roast in preheated oven at 180°C (approximately 350°F) for 1 hour. 20 minutes before the end of roasting, score rind in diamond pattern. Whisk orange zest, oil, honey and cinnamon, brush ham with the mixture. Stick apricots with cloves and add to the pan, roast for 40 more minutes. Rinse broccoli and cauliflower, divide into florets and blanch for 8 minutes in boiling salted water. drain well. Rinse green asparagus, trim woody ends and blanch in boiling salted water for 8 minutes and drain. Rinse and peel carrots, cut into small pieces and blanch for 5 minutes in boiling salted water. Arrange ham on a platter and arrange vegetables around the ham. Heat butter and pour over vegetables, season with salt and pepper. Serve with cranberry sauce. 

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