John Myers
Prague Ham & Sauerkraut & Puree
The perfect prague ham & sauerkraut & puree recipe with a picture and simple step-by-step instructions.
- 1,2 kg Prague ham
- 1 Pc. Roast tube
- 1 Pc. Onion
- 1 Pc. Carrot
- 2 Pc. Rosemary sprig
- 1 kg Sauerkraut
- 1 tablespoon Juniper berries
- 1 tablespoon Caraway seed
- 1 Pc. Diced onion
- 250 g Smoked bacon
- 1,2 kg Peeled waxy potatoes
- Skimmed milk hot
- Nutmeg
- Coarse salt
- 2 tablespoon Sanella
- Peel the onion and slice it. Peel the carrot, cut off the ends and cut into fine strips.
- Fill the roasting tube to the size of the ham with the roast, onion and rosemary. Tie and make a few punctures in the foil so that the air can escape. Cook in the oven at 160 ° C for about 1.5 hours
- Sauerkraut: 1. Roast the juniper berries in a pan without fat until they get shine.
- 2 Set up a pot with about 300 ml of water, add the onion, caraway seeds, roasted juniper berries to the boiling water, briefly bring to the boil, then add the sauerkraut & cook for about 20 minutes.
- 3 Cut the smoked bacon into cubes, fry it, add to the sauerkraut & cook for another 10 minutes.
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