Ham Roast with Vegetables and Rhubarb Sauce

Ingredients

• 1 kg ham roast (lightly cured and with skin)
• 2 onions
• 2 carrots
• 1 leek stalk
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 2 Bay leaves
• 1 small piece cinnamon stick
• 100 g apple jelly
• 0.5 lemon (juice)
• 1 tsp Paprika powder (sweet)
• a pinch cayenne pepper
• 4 medium firm potatoes
• Salt
• 2 tbsp Vegetable oil
• 600 g green asparagus
• 1 Shallot
• 2 tbsp butter
• 2 tbsp lemon juice
• 250 g rhubarb
• 1 tbsp powdered sugar
• 75 ml apple juice
• 1 tsp Honey
• thyme (for garnish)

Instructions

1. 1.

   Rinse the ham and place it in a large pot. Wash, peel, and roughly dice the onions, carrots, and leek. Add peppercorns, coriander, bay leaves, and cinnamon to the meat. Pour cold water until the meat is well covered. Bring to a boil and simmer covered for about 1 hour, adding water as needed.

2. 2.

   Remove the cooked ham from the broth and let it cool slightly. Then remove the skin. Cut the remaining thin fat layer into diamond shapes. Place the ham in a roasting pan.

3. 3.

   Preheat the oven to 160°C (320°F) with both top and bottom heat.

4. 4.

   Warm the apple jelly with lemon juice, paprika powder, and cayenne pepper in a small pot until melted. Brush the ham with this glaze, reapplying occasionally, and roast for about 1 hour until golden brown.

5. 5.

   Wash the potatoes and cut them into fan shapes. Place on parchment paper-lined tray, season with salt, and brush with oil. Roast in the oven for about 40 minutes until golden brown.

6. 6.

   Peel the lower third of the asparagus and halve the stalks. Peel and finely dice the shallot. Sauté together in a hot pan with butter for about 2 minutes. Add salt, a splash of water, and lemon juice; cover and steam gently for about 10 minutes until tender but still crisp.

7. 7.

   Wash, trim, and cube the rhubarb. Caramelize powdered sugar in a small pot, deglaze with apple juice, add the rhubarb, and simmer for about 5 minutes. Season the sauce with honey, salt, and pepper to taste.

8. 8.

   Slice the ham roast and arrange on plates with potatoes and asparagus. Pour the sauce over the top and garnish with thyme before serving.