John Myers
Ingredients for 10 servings:
- 3 kg ham (Prague ham), pre-order from the butcher
- 1 bunch rosemary
- salt and pepper
- 500 g onion(s), cut into wedges
- 2 liters of stock
- 2 can/n tomatoes (Pizza tomatoes)
- Sugar for the tomatoes
- 500 g bell pepper(s), diced
- Fat for frying
- Thyme
- coriander
- Paprika powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Christmas roast with a twist
Wash the Prague ham. Then score the rind and rub it with the herbs and spices, reserving half of the rosemary. Brown the roast in hot fat all over, except for the rind side. Now place it rind-side up on the oven roasting pan. Cover all over with onions, tomatoes, peppers, and the remaining rosemary. Pour in the stock. Cook in a preheated oven at 180°C for about 4-5 hours. Baste the roast with stock from the drippings at least every 15 minutes and cover once the rind is lightly browned. 30 minutes before the end of the cooking time, grill the roast on a grill rack in the oven until crispy. Meanwhile, drain the sauce and thicken it by pureeing it with some of the overcooked vegetables. Season to taste and, if desired, add the remaining vegetables back to the sauce. Serve with dumplings or potatoes with red or kale.
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