Baked Smoked Ham........Served With Sauerkraut And Vapor Baby Potatoes

 Although the Christmas Holidays are way over, and Lent is near, there is always something to celebrate about!! In fact, in a few days St. Valentine will be visiting us again. Maybe some of you will be having some friends over for a seated dinner so a baked smoked ham served with sauerkraut and vapor baby potatoes would hit the spot.  The February cold will make this meal specially welcome.
You will need: for the ham.
Serves 6 - 8
-  2 kg whole fully cooked smoked ham.  Ask your butcher not to slice.
For the glaze you will need:
-  Mix 1 cup brown sugar.
1 tablespoon cornstarch.
-  ¼ teaspoon salt.
-  1 can crushed pineapple with syrup.
-  2 Tbsp. lemon juice.
-  1 Tbsp. Colman's hot prepared mustard..
-  1 Tbsp. powdered ginger.
-  1 Tbsp. honey.
-  1 tsp. of freshly ground black pepper.
Mix and pulpify above indgredients for the glaze using a vertical hand held pulpifier.  Put on slow heat and let it boil for about 5 minutes stiring constantly. Put aside.
-  Score upper surface of ham slightly to form uniform rhombi (rhombuses) and insert a whole clove in each rhombus. Bake in a preheated oven (180 degrees C) till the inside temperature of the ham reaches about 140 degrees Fahrenheit. ( one and half hours). Use a meat thermometer.
During the last half hour, baste the whole ham with the glaze. 
Slice and serve with whole slices of  pineapple and sauerkraut.
For the Sauerkraut you will need:
-  2 kg of raw sauerkraut.
-  15 seeds of guniper, one bay leaf.
-  2 cups of Riesling white wine. If Riesling is not available, then just an aromatic, dry white wine will do.
-  1 cup water.
-  salt and freshly ground pepper.
-  Put sauerkraut in a big saucepan with cover.
-  Add juniper berries, bay leaf, wine, water, salt and pepper.
-  Bring to a boil and simmer till the sauerkraut is cooked to your taste.
Serve with the baked ham and vapour potatoes.
Enjoy with your favorite beer!


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