Cider ham shoulder roll with root vegetables
Ingredients
for 4 people
| 1 | smoked ham (approx. 800 g) |
| 500 g | raw beetroots, in stems |
| 500 g | parsnips, in stems |
| 500 g | carrots, cut into sticks |
| 5 | thyme sprigs |
| 1 tbsp | olive oil |
| ¾ tsp | salt |
| a little | pepper |
| 5 dl | cidre (sparkling apple wine) |
| 1 tbsp | sugar |
| ¼ tsp | nutmeg |
How it's done
Ham
Simmer 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. In a bowl, mix the beetroot with all the other ingredients up to and including the pepper, spread on a baking tray next to the ham.
Marinade
Place the cider, sugar and nutmeg in a pan, bring to the boil, reduce down to 100 ml. Cover the ham with 3 tbsp of the marinade, set aside the remainder of the marinade.
To roast
Approx. 35 mins. in the centre of an oven preheated to 200 °C. Baste twice with the cooking juices. Remove.
To serve
Plate up the vegetables and drizzle the marinade on top. Slice the ham and add to the plates.
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