Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To boil the ham
Glaze
Potato salad
How it's done
To boil the ham
Boil the ham for approx. 1 hr. according to the packet instructions. Remove from the packet, dab dry, place on a baking tray lined with baking paper. Mix the potatoes, oil and salt, place next to the ham on the tray.
Glaze
Dry-roast the juniper berries, fennel seeds, nutmeg and rosemary in a pan. Add the quince jelly, heat through. Brush the ham with the glaze.
To cook
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Baste twice with the cooking juices. Remove the potatoes, allow to cool slightly.
Potato salad
Combine the mustard, lemon juice and oil, season. Add the potatoes to the dressing, mix and leave to infuse for approx. 5 mins. Mix in the curly endive, serve immediately with the ham.
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