Baked ham with sauerkraut

Baked ham with sauerkraut
Quantity Ingredient
1,5 kg Cured crust roast
20 g Goose lard
1000 g Sauerkraut
Pepper & Salt
0,25 l White Wine
1 kg Potatoes
2 Onions
50 g Ham dice
30 g Fat

For baking ham with sauerkraut best use cured crusts roast. Preheat oven to 220°. As the cured crusts are spicy enough, there is no need to season them further. Cut the rind into a diamond shape and wrap the roast firmly in aluminium foil with the rind facing upwards. Reduce temperature to 200°. Bake bacon on the middle rack for 60 minutes. Open the top of the foil and bake the bacon for another 40 minutes. And more frequently ladle juice with roast meat. Meanwhile, let geese lard out in a casserole. Steam finely diced onions until translucent. Add sauerkraut and braise vigorously. Season with pepper, salt and cumin. Set temperature to medium level. Add the white wine gradually and cook the sauerkraut for 30 minutes, stirring occasionally, until the liquid has almost completely evaporated. Boil the potatoes, cool in cold water, peel and slice. Finely dice onions and mix with ham dices. Heat the fat in a pan. Brown the onions and ham cubes and remove from the pan. Fry the potatoes in the fat in portions until light brown and finally mix with the onions and ham cubes. Season the fried potatoes with salt and pepper. Cut off the rind and cut the bacon into slightly thicker slices. Serve with sauerkraut and fried potatoes.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
630 kcal
41 g
47 g
50 g

(C)opyright by Marions Kochbuch