Ingredients

The following ingredients have 4 Servings
  • 2.2 lbs Smoked ham (with bone)
  • 1 onion
  • 3 cloves
  • 1 carrot (about 100 grams)
  • 1 tomato (about 60 grams)
  • 0.25 Apple
  • 1 lemon
  • 2 bay leaves
  • 2 Juniper berries
  • 4 ozs Sour cream
  • 1.5 tsps cornstarch (about 8 grams)

Instruction

  • Rinse ham, pat dry and put bone-side down in a roasting pan.
  • Bring 250 ml (approximately 1 cup) of water to a boil and pour it over the meat. Bake in preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) on the 2nd shelf from the bottom for about 15 minutes.
  • Meanwhile, peel the onion and pierce with the cloves. Peel carrot and cut into chunks.
  • In a small pot, bring some water to a boil. Cut out tomato stem. Dip tomato into boiling water, lift out with a slotted spoon, rinse with cold water, peel and cut into quarters.
  • Peel and chop the apple. Rinse lemon with hot water and wipe dry. Peel off a 5 cm (approximately 2 inch) long piece of shell.
  • Distribute studded onion, carrot pieces, tomato quarters, diced apple, peeled lemon peel, bay leaves and juniper berries over the ham and roast for another 30 minutes.
  • While ham cooks, baste occasionally with the pan juices. Once the pan juices are evaporated, gradually pour in 375 ml (approximately 1 1/2 cups) of hot water and loosen pan drippings from the edge and bottom of the roaster. Baste with dissolved pan drippings.
  • After the cooking time, remove the meat and wrap in aluminum foil. Return ham to switched off oven.
  • Remove onion, bay leaves, juniper berries and lemon peel from the pan juices. Pour pan juices and vegetables in a pot, mash and bring to a boil.
  • Whisk sour cream into the sauce. Mix cornstarch with a little cold water until smooth, whisk into the sauce and bring to a boil.
  • Remove the meat from the foil and pour the accumulated juices into the sauce. Remove meat from bones, cut into slices and serve with the sauce.