for 4 person

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

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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