John Myers
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Roast Pork Ham with Spicy Sauce, Savory Sauerkraut and Caraway Potatoes
The perfect roast pork ham with spicy sauce, savory sauerkraut and caraway potatoes recipe with a picture and simple step-by-step instructions.
Roast pork ham: (For 8 people!)
- 2,7 kg Roast pork ham with rind and bone
- Salt
- Colorful pepper
- 2 tsp Whole caraway seeds
- 6 tbsp Sunflower oil
- 300 g Carrots
- 300 g Onions
- 150 g Celery
- 1 liter Clear broth (5 teaspoons instant)
Spicy sauce:
- Gravy + vegetables
- 100 g Creme fraiche Cheese
- 4 tbsp Cooking cream
- 1 big pinch Sugar
Hearty sauerkraut:
- 1 Can Sauerkraut 550 g
- 1 Onion approx. 100 g
- 1 tbsp Sunflower oil
- 1 tbsp Sweet chili sauce
- 1 tbsp Sugar
- 1 tsp Whole caraway seeds
- 250 ml Beef broth (1 teaspoon instant)
Caraway potatoes:
- 600 g Potatoes
- 2 tsp Salt
- 1 tsp Turmeric
- 1 tsp Whole caraway seeds
- Serve:
- Parsley stalks for garnish
Roast pork ham
- Peel the carrots and cut into pieces. Clean and dice the celery. Peel and roughly dice the onions. Wash meat. Pat dry with kitchen paper, cut crosswise into the rind, season with salt and pepper on all sides and fry well on all sides in a saucepan with sunflower oil (6 tbsp). Sprinkle with whole caraway (2 teaspoons). Add the vegetables (carrot pieces, celery cubes and onion cubes) and fry briefly and deglaze / pour on half of the clear broth. Preheat the oven to 200 ° C and place the roasting pot with the lid in it and let it cook for about 2.5 hours. In the meantime, pour in the rest of the broth every now and then. Remove the roast, place on an ovenproof dish and bake again in the oven for a few minutes using the grill function. Take out, let rest a little, remove the bone and cut the meat into slices.
Spicy sauce:
- Transfer the vegetables with the gravy into a saucepan, puree well with the hand blender and refine with crème fraîche (75 g), cooking cream (4 tbsp) and a big pinch of sugar.
Hearty sauerkraut:
- Peel and finely dice the onion. Heat sunflower oil (1 tbsp) in a saucepan and fry the onion cubes until translucent. Sprinkle with sugar (1 tbsp) and caramelize a little. Add the sauerkraut from the can, pour over the beef stock (250 ml), season with whole caraway seeds (1 teaspoon) and sweet chilli sauce (1 tbsp). Let everything simmer for about 1 hour. Stir it from time to time so that it doesn’t burn. The liquid should almost completely boil off.
Caraway potatoes:
- Peel the potatoes and cook them in salted water (2 teaspoons of salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes. Drain and allow to evaporate a little.
Serve:
- Serve the roast pork ham with a spicy sauce, savory sauerkraut and caraway potatoes, garnished with parsley.
Tip:
- The rest of the meat tastes great cold with horseradish and farmhouse bread!
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