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Domestic Piglets Sleeping in a Wooden Barrel
Stone, Lynn M.
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La Belle Cuisine
Fresh Ham with Sauerkraut
1 large fresh ham, bone in
3 cloves garlic, cut into small slivers
Salt and freshly ground black pepper
1 cup veal or chicken stock
1 cup (2 sticks) butter, melted [!]
1 1/2 teaspoon dry mustard
2 tablespoons lemon juice
3 pounds sauerkraut
1 onion, chopped
1 teaspoon juniper berries
1/2 teaspoon freshly ground black pepper
Additional veal or chicken stock
Score the ham fat and insert small slivers of garlic. Rub the roast
sage, remembering that a small amount of this powerful herb
pepper the ham and place it on a rack in a large baking pan.
Combine the veal or chicken stock with the butter, dry mustard and
juice. Roast the ham at 325 degrees F. about 25 minutes per
pound, basting every 30 minutes with
the stock mixture.
When the roast has started to cook, combine in a large pan the
kraut, onion, juniper berries and pepper. Cover the sauerkraut with
stock whichever you are using in the baste and
2 to 3 hours, adding more
stock if necessary. [We always
add at least
1/2 cup dry white wine to the sauerkraut.]
Roast the pork to an internal temperature of 165 degrees F. Let it
minutes before carving. Serve with the sauerkraut and
This particular roast is excellent served cold. To accompany it,
casserole of leftover sauerkraut:
In a 1 1/2-quart casserole, alternate layers of sauerkraut with
Gruyère cheese. The top layer should be cheese, sprinkled
buttered breadcrumbs. Bake
20 minutes at 350 degrees F.
[Complete the meal with
Coburg Potato Salad.]
Featured Archive Recipes:
Favorite Ribs and Sauerkraut
Pork Shoulder with Tomatoes
Index - Pork Recipe Archives
Index - Classic German Recipes!
Daily Recipe Index
Recipe Archives Index