Osterhamer with Green Puree

Ingredients

• 1.5 kg pork shoulder (or Kassler)
• 1 tsp salt
• 1 tsp juniper berries
• 1 tbsp peppercorns
• 2 Bay leaves
• 1 tbsp mustard seeds (to taste)
• 1 piece horseradish (fresh)
• 800 g peas (frozen)
• 400 g potatoes (starchy, boiling)
• 1 tbsp tahini (sesame paste)
• 400 ml Vegetable broth
• 4 tbsp cold‑pressed olive oil
• Salt
• freshly ground pepper

Instructions

1. 1.

   Select a pot that just fits the ham. Taste the raw ham; if it is very salty, do not add salt to the water; if mild, lightly season the water. Fill the pot 3/4 full with water, add spices and bring to boil. Add the ham, ensuring it remains almost covered by water. Reduce heat and simmer uncovered or partially covered for at least 90 minutes more than a gentle boil. The water should never come to a rolling boil during this time.

2. 2.

   Wash potatoes and steam for about 25 minutes until cooked. Bring vegetable broth to a boil and add peas. Cover and simmer for about 5 minutes. Then puree the peas with some broth.

3. 3.

   Peel potatoes and press through a potato masher. Mix pea puree, tahini, and 3 tbsp olive oil; gradually add enough broth to create a creamy consistency. Season with salt and pepper and drizzle with a little olive oil before serving.

4. 4.

   Slice the ham thinly and arrange on plates with the green puree. Drizzle ham with 1–2 tbsp of cooking broth, sprinkle freshly grated horseradish, and serve immediately.