John Myers
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Cola Ham Glazed with Maple Syrup, Served with Sweet Potato Gratin and Red Coleslaw
The perfect cola ham glazed with maple syrup, served with sweet potato gratin and red coleslaw recipe with a picture and simple step-by-step instructions.
Ham:
- 3 kg Kasseler ham with rind
- 330 ml Cola
- 1 Pc. Onion
- 6 tbsp Maple syrup
- 4 tbsp Cane sugar
- 2 tbsp Mustard powder
Sweet potato gratin:
- 5 Pc. Sweet potatoes
- 300 g Freshly grated Parmesan
- 1 Pc. Sprig of thyme
- 1 Pc. Rosemary sprig
- 1 Pc. Garlic clove blanched
- 500 ml Pastry cream
- 1 cups Double cream
- Salt
- Pepper
- Nutmeg
Red Coleslaw:
- 1 kl. Red cabbage
- 2 Pc. Carrots
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Honey vinegar
- Salt
- Pepper
- Sugar
- 1 cups Sour cream
Ham:
- Let the Kassler ham in Coca Cola with onion either simmer for 3 hours in a saucepan or vacuum seal with frozen Cola and onion and let it steep for 9 hours at 65 degrees in a sous vide water bath.
- Remove the rind and sprinkle with maple syrup, cane sugar and mustard powder. Then crust in the oven at 180 degrees for 20 minutes.
Sweet potato gratin:
- Slice the sweet potatoes into thin slices. Warm the cream with Creme Double, fresh thyme and rosemary, blanched garlic, nutmeg, pepper and plenty of salt.
- Layer the cream, potato slices and grated Parmesan cheese alternately. Cover and place in the oven at 180 degrees for 1 to 1 1/2 hours.
Red Coleslaw:
- Slice the red cabbage, grate the carrot. Let it steep with honey vinegar, apple vinegar, salt, pepper and sugar. Later fold in a cup of sour cream.
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