Ham with Thyme Apple Sauce
Ham with thyme apple sauce is a recipe with fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g starchy potatoes
- Salt
- 1 kg pork roast (cured, from the shoulder and skinless)
- Salt
- pepper (ground)
- 4 tbsp floral honey
- 200 ml white wine (e.g., white burgundy)
- 200 ml meat broth
- 500 g shallots
- 0.5 bunch thyme
- 2 tart apples (e.g., Granny Smith)
- 4 egg yolks
- 20 g butter
- nutmeg
- 30 ml dark balsamic vinegar
- 1 tbsp flour
- 1 Tbsp soft butter
Instructions
-
1.
Peel, wash and boil the potatoes in salted water for 25-30 minutes. Drain, let steam off, then press while hot. Cool the mash. Preheat oven to 180°C (356°F).
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2.
Wash and pat dry the ham, place it in a greased roasting pan. Season with salt and pepper, brush with 2 tbsp honey, and roast with wine and added broth for 1½–2 hours, basting occasionally.
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3.
Meanwhile, peel and quarter the shallots. Wash thyme, shake dry (set aside two stems for garnish), and add to the ham with the shallots. Quarter apples, core them, slice into wedges, and add 30 minutes before cooking ends.
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4.
Mix cooled potato mash with 3 egg yolks and butter; season with salt, pepper, and nutmeg. Fill a pastry bag fitted with a star tip and pipe small rosettes onto parchment-lined sheet. Brush with beaten egg yolk.
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5.
Remove cooked ham, keep warm. Strain the roasting liquid through a fine sieve into a new pot and bring to boil. Season with vinegar, salt, pepper, and remaining honey; simmer 5–10 minutes on medium heat. If needed, thicken sauce with beurre manié (equal parts flour and soft butter).
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6.
Set oven to grill mode and grill potato rosettes for 5 minutes until golden. Slice ham, arrange on a warmed platter with apple wedges and potato rosettes, drizzle with sauce, and serve.
