Glazed ham with potato salad

Glazed ham with potato salad

Total: 2 hr 10 min. | Active: 25 min.
lactose-free, gluten-free
Nutritional value / person: 603 kcal
, Fat: 23 g
, Carbohydrate: 36 g
, Protein: 59 g

Ingredients

4 person

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

1 boiled, smoked ham (approx. 1.1 kg)
800 g waxy potatoes, sliced
1 tbsp olive oil
½ tsp salt

Glaze

8 juniper berries, finely crushed using a mortar and pestle
1 ½ tsp fennel seeds, finely crushed using a mortar and pestle
¼ tsp nutmeg
1 tbsp rosemary, finely chopped
4 tbsp quince jelly

Potato salad

1 tbsp coarse-grain mustard
1 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
a little pepper
100 g curly endive, sliced
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How it's done

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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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