Smarter Ham
Pork is regarded as one of the best suppliers of vitamin B1, which is essential for carbohydrate metabolism, but also plays a decisive role in energy production from fat or alcohol. Anyone who eats a carbohydrate-rich diet or drinks alcohol regularly therefore needs an extra portion of it.
Perfect side dishes: homemade mashed potatoes and sauerkraut. Both bring filling fibre and immune-strengthening vitamin C to the plate.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 124 mg |
Ingredients
- Ingredients
- 2 ⅕ lbs Smoked ham (with bone)
- 1 onion
- 3 cloves
- 1 carrot (about 100 grams)
- 1 Tomato (about 60 grams)
- ¼ Apple
- 1 lemon
- 2 bay leaves
- 2 Juniper berries
- 4 ozs Sour cream
- 1 ½ tsps cornstarch (about 8 grams)
Preparation steps
Rinse ham, pat dry and put bone-side down in a roasting pan.
Bring 250 ml (approximately 1 cup) of water to a boil and pour it over the meat. Bake in preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) on the 2nd shelf from the bottom for about 15 minutes.
Meanwhile, peel the onion and pierce with the cloves. Peel carrot and cut into chunks.
In a small pot, bring some water to a boil. Cut out tomato stem. Dip tomato into boiling water, lift out with a slotted spoon, rinse with cold water, peel and cut into quarters.
Peel and chop the apple. Rinse lemon with hot water and wipe dry. Peel off a 5 cm (approximately 2 inch) long piece of shell.
Distribute studded onion, carrot pieces, tomato quarters, diced apple, peeled lemon peel, bay leaves and juniper berries over the ham and roast for another 30 minutes.
While ham cooks, baste occasionally with the pan juices. Once the pan juices are evaporated, gradually pour in 375 ml (approximately 1 1/2 cups) of hot water and loosen pan drippings from the edge and bottom of the roaster. Baste with dissolved pan drippings.
After the cooking time, remove the meat and wrap in aluminum foil. Return ham to switched off oven.
Remove onion, bay leaves, juniper berries and lemon peel from the pan juices. Pour pan juices and vegetables in a pot, mash and bring to a boil.
Whisk sour cream into the sauce. Mix cornstarch with a little cold water until smooth, whisk into the sauce and bring to a boil.
Remove the meat from the foil and pour the accumulated juices into the sauce. Remove meat from bones, cut into slices and serve with the sauce.