Ham Roast with crunchy rind and traditional accessories

Ingredients for Ham Roast with crunchy rind and traditional accessories

Instructions for Ham Roast with crunchy rind and traditional accessories

To prepare the Ham Roast with crunchy rind and traditional accessories recipe, please follow these instructions:

Ask the butcher cut ham roast of pork without culotten and mignonen.

RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. Have the butcher scratched flesh, so do the following. Sometimes ridsningen not deep enough-especially not in the pages. Be careful to get salt down between all swords. Jack Laurel leaves down between swords or put them under the meat.

Put the roast on a rack in a small roasting pan, so the rind is as straight as possible. Put crumpled tinfoil under the roast to get the rind to lie completely horizontal.

Pour ½ l water in the roasting pan and set the roast in the middle of a cold oven. Turn on the oven at 200 degrees and let the roast stand for about 1 hour.

Use the thermometer to ensure juicy meat. The Centre temperature must be 65 degrees.

Take the roast out of the oven. Cut the swords of and share them. cut the meat into very thin slices across the kødfibrene. Serve the meat on swords. Use the cloud to the sauce.

Sauce: Si cloud up in a pan, allow to stand for a moment and foam so that the surface is free of fat. Complement EVS. the cloud with broth, stock or wine. Shake off water and wheat flour free of lumps in a melryster or udrør cornstarch in water.

Boil the cloud and add smooth no in a thin beam, stirring constantly. The sauce then need to cook about 5 minutes, if there is used flour and 3 minutes if used corn starch.

Season with salt and pepper and add if necessary. suit.

Roasted potatoes: Boil the potatoes and willow them if necessary. day in advance. Pour hot water over the cold potatoes and let them stand in the 5-10 minutes. Pour the water off.

Melt the sugar in the pan until it is light brown. Add the butter and then the potatoes. Screw if necessary. down the heat so karamellen doesn't get too dark. There will be screwed down too much, becomes karamellen stiff and will not sit on the potatoes.

Gently turn the potatoes all the time for they become nicely light brown all over the place.
Cut the cabbage finely and fry it in butter in a saucepan. Add vinegar when the cabbage has dropped a little together. Cook over strong heat for a few minutes without the lid. Add red currant juice and salt and put a lid on the pot. Boil the cabbage on a low heat for about 1 hour. Season to taste with sugar and possibly. more salt.