1 large fresh ham, bone in
3 cloves garlic, cut into small slivers
Dried sage
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 with
sage, remembering that a small amount of this powerful herb goes a
long way.
Salt and 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
lemon 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 sauer-
kraut, onion, juniper berries and pepper. Cover the sauerkraut with veal
or chicken stock – whichever you are using in the baste – and simmer
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 stand 15 minutes before carving. Serve with the sauerkraut and mashed potatoes.

In a 1 1/2-quart casserole, alternate layers of sauerkraut with grated
Gruyère cheese. The top layer should be cheese, sprinkled with buttered breadcrumbs. Bake 20 minutes at 350 degrees F.
[Complete the meal with Coburg potato salad.]