Roast Ham with Vegetables and Rhubarb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 919 cal. | (44 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 105.9 μg | (177 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 260 μg | (87 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 2,044 mg | (51 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 489 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 1 kilogram Roasted ham (slightly pickled and with rind)
- 2 onions
- 2 carrots
- 1 stalk Leeks
- 1 tsp peppercorns
- 1 tsp Coriander
- 2 bay leaves
- 1 sm piece Cinnamon stick
- 100 grams Apple jelly
- ½ lemon (juiced)
- 1 tsp sweet ground paprika
- 1 pinch cayenne pepper
- 4 medium, waxy potatoes
- salt
- 2 Tbsps vegetable oil
- 600 grams green Asparagus
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps lemon juice
- 250 grams Rhubarb
- 1 Tbsp powdered sugar
- 75 milliliters Apple juice
- 1 tsp honey
- thyme (for garnish)
Preparation steps
Rinse the ham and place in a large pot.
Rinse, brush, peel and coarsely chop the onions, carrots and leeks. Add everything to the pot with the meat.
Season the meat with pepper, coriander, bay leaves and cinnamon. Pour in cold water until the meat is well covered. Bring to a boil and then simmer, covered, for about 1 hour. If necessary add more water.
Lift the ham from the broth and allow to cool slightly. Then remove the rind. Cut the remaining thin layer of fat into diamond shapes. Place the ham in a roasting pan.
Preheat the oven to 160°C (approximately 325ºF).
For the glaze, combine the apple jelly with lemon juice, paprika and cayenne pepper in a small saucepan. Heat and allow to melt. Brush the ham with it.
Finish cooking the ham in the oven for about 1 hour until golden brown. Brush occasionally with the remaining glaze.
Rinse the potatoes and cut into a fan shape. Place on a baking sheet lined with parchment paper. Brush with oil and season with salt.
Bake in the oven for about 40 minutes until golden brown.
Peel the bottom third of the asparagus and cut the spears in half. Peel and finely chop the shallot. Sauté both in some butter for about 2 minutes. Season with salt and pour in some water and the lemon juice. Cover and simmer for about 10 minutes until tender.
For the sauce, rinse, trim and finely chop the rhubarb.
Caramelize the powdered sugar in a small saucepan, deglaze with the apple juice and add the rhubarb. Mix together and simmer for about 5 minutes. Season the sauce with honey, salt and pepper.
Cut the roast ham into slices and arrange on plates with the potatoes and the asparagus.
Serve drizzled with the sauce and garnished with thyme.
