Burgundy Ham with Lingonberry Red Cabbage

Ingredients

• 1 bundle of mirepoix
• 2 onions
• 2 kg Prague ham
• 12 cloves of garlic
• Salt
• freshly ground pepper
• 4 tbsp oil
• 4 red onions
• 40 g Butter
• 2 tbsp sugar
• 1 jar of red cabbage
• 200 g lingonberries
• 4 tbsp red wine vinegar
• 150 ml Vegetable broth
• 1 bay leaf
• 5 juniper berries
• Ginger powder
• 4 tbsp dark sauce thickener

Instructions

1. 1.

   Clean, wash and chop the mirepoix. Peel and roughly dice the onions. Evenly distribute garlic cloves into the skin cuts of the ham. Rub the ham with salt and pepper. Heat oil in a large roasting pan. Brown the ham all around. Remove it. Sauté the mirepoix and onions in the pan fat. Place the roast, skin side down, in the pan. Add 150 ml water. Roast in a preheated oven at 180°C (gas: level 2-3, convection: 160°C) for about 2 hours. After one hour flip the ham and add another ~150 ml of water.

2. 2.

   For the red cabbage, peel and dice the red onions. Heat fat in a pot. Sauté the onions. Sprinkle sugar over them and let caramelize briefly. Add the cabbage and stir. Add lingonberries, vinegar, broth, bay leaf, juniper berries and ginger; mix well and season with salt and pepper. Simmer covered for 30 minutes, stirring occasionally.

3. 3.

   Place the ham on a baking sheet. Bake at 250°C (gas: level 5-6, convection: 230°C) for 10–12 minutes until the crust is crisp. Meanwhile strain the roast stock through a fine sieve. Whisk in the sauce thickener and bring to a boil once. Season with salt and pepper. Slice the pork roast and serve with the sauce and red cabbage.