Ham with Potato Gratin and Green Bean Mix

Ingredients

• 2.5 kg mild smoked nut ham with skin (pre-order at butcher)
• 3 Garlic cloves
• Salt
• pepper (from grinder)
• 1 tsp coriander powder
• 1 tsp thyme
• 2 tbsp oil
• 1 tsp grated orange zest
• 5 tbsp orange juice
• 4 tbsp liquid honey
• 1 tbsp mustard
• 2 tsp Tabasco
• cloves of peppercorn
• 3 tomatoes
• 2 tbsp chives
• 1 tbsp Raisins
• 1 tbsp butter
• 100 ml White wine
• 2 Garlic cloves
• 2 kg waxy potatoes
• 1 l milk
• 100 g crème double
• Salt
• pepper (from grinder)
• 200 g grated Gruyère cheese
• butter

Instructions

1. 1.

   Wash and thoroughly dry the ham. Peel, chop, and grate with salt finely. Mix with pepper, coriander, thyme, and oil into a paste. Rub the ham with the paste and let it marinate for 3-4 hours. Place the ham skin-side up on the oven rack and put it over the fat pan on the middle shelf in a preheated oven at 160 °C. Pour ½ l water into the fat pan and cook the ham for 2-2.5 hours.

2. 2.

   Whisk orange juice, orange zest, and honey together over gentle heat to make a smooth sauce, then mix in mustard and Tabasco.

3. 3.

   After about 1.5 hours remove the ham from the oven and carefully peel off the skin, keeping the fat layer underneath intact. If the skin is still too firm, extend the cooking time.

4. 4.

   Score the fat layer into large diamonds, brush with the honey mixture, and skewer with cloves if desired. Return the ham to the oven for about 45 minutes. Add another ½ l water to the fat pan as needed. Brush the ham every 15 minutes during this period.

5. 5.

   For the gratin, peel garlic cloves. Rub baking dishes with a garlic clove then grease with butter. Wash, peel, and thinly slice potatoes. Layer potato slices in the dish. Whisk milk, cheese, and crème double together, season with salt and pepper, and pour over the potatoes. The potatoes should be almost covered; add more milk if necessary.

6. 6.

   Bake in the preheated oven at 180 °C under and over heat for about 40 minutes until golden brown.

7. 7.

   Heat tomatoes briefly, peel, quarter, seed, and dice them. Sauté with raisins in hot butter. Deglaze with white wine and add chives. Season with salt and pepper.

8. 8.

   Slice the meat thinly. Arrange tomato slices on top of the ham, serve alongside the potato gratin and green beans as desired.