Kassler with sauerkraut potato salad

Method

1. Preheat the oven to 180C/gas 4. Place the ham on a rack, set in a roasting tray, and pour in about 2cm of water.

2. Rub the top of the ham with the butter and sprinkle evenly with the sugar. Cover with aluminium foil and roast for 30 minutes. Remove the foil and roast for 30 minutes more.

3. Set aside and make the gravy and potato salad while the meat rests (you should serve the meat warm, rather than really hot).

4. To make the gravy, add the flour to the juices at the bottom of the roasting pan, over a medium flame. Add enough hot water or stock to give a thin consistency, stirring constantly until the mixture is smooth.

5. Stir in the jelly and remove from the heat. Adjust the seasoning as necessary.

6. Boil the potatoes until tender, before draining. Toss them with the sliced onion, oil, orange juice, crème fraiche, sauerkraut and radicchio. Season to taste and serve straight away with the ham.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the ham

1.5kg Kassler ham
2 tbsp soft Butter
2 tbsp brown sugar

For the gravy

1 tbsp Flour
1 tbsp cranberry or redcurrant jelly
120ml hot water or stock

For the salad

800g waxy Potatoes, peeled and diced
1/2 onion, finely sliced
2 tbsp Rapeseed oil
1/2 orange, juice only
1 tbsp crème fraîche
3 tbsp sauerkraut
1 head radicchio, finely shredded

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Save money on shopping bills