Meat: Kassel Comb with Sauerkraut

First, rinse and drain the smoked ham, heat the clarified butter in a casserole or stew pan and briefly sear the smoked ham.

In the meantime, peel and quarter the onion.

Then deglaze with about 1 liter of water, add the onion, allspice grains and bay leaves and keep everything with the lid closed for about 1 - 1.5 hours over moderate heat, the water should bubble a little, let simmer, if the meat takes hold of itself from the bone it is good, the meat remains nice and juicy. If you lose fluid, simply fill it up again with hot water.

In the meantime, heat the lard in a saucepan and then sear the sauerkraut in it. Add a little sugar and stir well. Do not forget to stir again and again in between, as it can burn, let the sauerkraut stew until it has taken on a light brownish color from the sugar. Season the sauerkraut to taste if it is too sweet to restore the desired acidity with a little vinegar.

Take the finished meat out of the pot and keep it warm. Thicken the sauce according to taste, just as everyone likes it. Separate the meat from the bone and cut into slices.

Arrange the Kassel slices with the sauerkraut and sauce on plates. Potato dumplings and boiled potatoes are good side dishes.