Summary

Ingredients

• 2 kg ham, cured with rind
• 20 clove (s)
• Salt, coarse and pepper
• 2 kg red cabbage
• 2 onions)
• 3 tablespoon clarified butter
• 3 tablespoon vinegar
• 2 apples, sour (e.g. Boskoop)
• 1 tablespoon sugar
• 1 bay leaf
• possibly cornstarch and crème fraîche

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Instructions

1. Preheat the oven to 150 ° top / bottom heat, convection 130 °, gas mark 1.
2. Cut the rind of the ham roast crosswise, season with salt, pepper and sprinkle with the cloves. Place the roast in a dripping pan with the rind facing up and roast in the oven for about 4-4 ½ hours.
3. Clean and quarter the red cabbage, remove the stalk and roughly slice. Peel and finely dice the onions. Heat the clarified butter in a roaster and fry the onions until translucent. Add the red cabbage, pour in vinegar and 200 ml of water. Wash, core and roughly dice the apples. Add the apple cubes, sugar and bay leaf and cook the red cabbage in a closed saucepan for about 45 minutes.
4. Take the meat out of the drip pan and keep warm. Boil the meat stock with 1/4 liter of water, pour into a small saucepan, bring to the boil and season with salt and pepper. If desired, bind with cornstarch mixed in water and refine with crème fraîche.
5. To serve, cut the meat into slices and serve with the red cabbage and sauce.
6. Boiled potatoes are served with it.