Roast Ham with Cranberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 61.38 g | (63 %) | ||
| Fat | 22.64 g | (20 %) | ||
| Carbohydrates | 49.12 g | (33 %) | ||
| Sugar added | 19.51 g | (78 %) | ||
| Roughage | 8.78 g | (29 %) |
| Vitamin A | 983.33 mg | (122,916 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.06 mg | (26 %) | ||
| Vitamin B₁ | 1.33 mg | (133 %) | ||
| Vitamin B₂ | 0.76 mg | (69 %) | ||
| Niacin | 27.76 mg | (231 %) | ||
| Vitamin B₆ | 1.32 mg | (94 %) | ||
| Folate | 130.5 μg | (44 %) | ||
| Pantothenic acid | 3.52 mg | (59 %) | ||
| Biotin | 1.01 μg | (2 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 86.75 mg | (91 %) | ||
| Potassium | 1,461.84 mg | (37 %) | ||
| Calcium | 121.3 mg | (12 %) | ||
| Magnesium | 99.97 mg | (33 %) | ||
| Iron | 3.99 mg | (27 %) | ||
| Zinc | 5.36 mg | (67 %) | ||
| Saturated fatty acids | 7.86 g | |||
| Cholesterol | 182.94 mg |
Ingredients
- 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
Preparation steps
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.
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.
