Crispy Ham with Potatoes on Root Vegetables Waved in Butter and Cress

Roast ham

1. Cut the crust crosswise (preferably with a box knife). Place the crust down in a shallow bowl of salt water – only the crust can be in the water. Let rest covered for a few hours. Pat dry and rub the crust with salt again. Then fry the meat in a bratrain all around (with the exception of the crust) in fat. Place the roast in the pan with the crust facing up, pour in the vegetable stock and 1/4 liter of wine.
2. Quarter the onions with the skins, chop the leek greens, peel the carrots and cut into large pieces. Add all of this, as well as peppercorns and juniper berries, to the liquid.
3. Cook in the oven at 175 degrees for about 1.5 hours without the lid, gradually pouring in the wine first and then the orange juice in the last half hour. Brush the crust with a little beer over and over again in the last quarter of an hour. Pass the sauce through a brisk lotte into a saucepan – it should be a creamy sauce. Possibly. Allow to reduce a little or stretch with stock, wine or orange juice.
4. Put the roast in the oven again at the highest temperature until the crust is crispy and bubbles, if necessary switch on the large grill – while doing this, keep an eye on the roast so that the crust does not char. Meanwhile, season the sauce to taste and thicken it. Depending on the wine and orange juice used (acidity!) And according to taste, spice it up with: Brown sugar; Honey; Granulated broth or vegetable paste; Orange liqueur. If you are not afraid of calories, you can refine the sauce by adding cold pieces of butter.

Root vegetables waved in butter with plucked cress

1. Clean the root vegetables and cut them into pieces of the same size but not too small. Boil almost cooked in a saucepan with lightly salted water, then drain. Heat some butter in a pan and toss the vegetables through. Season to taste with salt, pepper and nutmeg. Finally, mix in the finely chopped parsley and cress.

Brandenburg potatoes

1. Preheat the oven to 200 degrees on top / bottom heat. Wash the potatoes thoroughly, quarter them and place in a greased baking dish. Then season the potatoes with the salt and pepper, add the paprika. Wash the rosemary and then cut it into small pieces. Scatter both over the potatoes. Spread the olive oil over it and mix everything together again.
2. Put in the oven and let cook for about 40-50 minutes. In between, stir the potatoes again and again – so that they are always coated with oil and the spices. Serve immediately.