Servings: persons
Boiled Ham
Boiled ham is a true classic, found on many traditional tables—from Christmas lunches and menus to typical buffet tables. However, as is often the case with classics, there are divided opinions on how this dish should be prepared—and especially what should be served as side dishes.
Equipment
- Santoku Knife
- Pot
- Potato Peeler
- Frying Pan
- Meat Thermometer
- Cutting Board
Ingredients
Kale
- 250 gram White Cabbage
- 500 gram Kale
- 100 gram Butter
- 100 gram Cream
- 5 pcs. Potato
- Spices (Season to taste with mustard, salt, pepper, and cooking water from, for example, ham)
White potatoes
- 500 gram Potato
- Salt
Caramelized potatoes
- 500 gram Potato Small (do not use glass jar potatoes)
- Salt
- dl Sugar
- 5 gram Water
- 15 gram Butter
Boiled Ham
- 1 kg Boiled Ham
Instructions
Southern Jutland Stewed Kale
- Chop the kale and cabbage into small pieces and sauté/cook them in the butter for a couple of minutes in a heavy-bottomed pot.
- Then add the cream and 2 dl. of the cooking water from, for example, ham. Let it simmer for 10 minutes and add the mashed (and boiled) potatoes and let it stand for a couple of minutes over a medium heat.
- Season the dish to taste with salt, pepper, and mustard, and it is ready.
Biiled Potatoes
- Peel the potatoes and boil them in salted water for about 20 minutes. If you pierce the potatoes with a sharp knife, they should fall off when you lift the knife.
Browned Potatoes
- Boil the small potatoes in salted water for 7 minutes and turn off the heat. Let them sit and soak in the water for a couple of minutes afterwards.
- Peel them and dry them well, then let them cool down a bit.
- Find a large, heavy-bottomed pan and add the sugar. Turn on the heat to medium and let the sugar melt before stirring—it requires a bit of patience.
- Add the water and let it bubble up. Then add the butter and again let it bubble up.
- Now add the potatoes, making sure the sugar mixture bubbles around them.
- After a couple of minutes, turn them, and again a couple of minutes later.
- The potatoes should be evenly browned all around before they are done.
Ham
- Put the meat in a pot with boiling water. It should just cover the meat.
- When the water boils again, skim off the foam and put a lid on.
- Boil the ham over low heat for about 45 minutes (if using a meat thermometer, the core temperature should be 60 degrees Celsius (140 degrees Fahrenheit)).
- Remove the pot from the heat and let the ham stand in the cooking water for about 20 minutes. The cooking water can be used for both the stewed kale and the sauce.
- Take out the ham and remove the net.
- Cut the ham into thin slices, but do not cut all of it. If there are leftovers, you can vacuum pack and freeze it immediately. It can be reheated in a sous-vide/water bath for another day's dinner.
Notes
You can benefit from boiling and peeling the potatoes for the browned potatoes the day before.