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Freyberger's baked ham glazed with fruit
Ingredients: ( For 4 servings) 1.25 kg raw baked ham (cured and smoked) 20 g clarified butter 1 bunch of soup vegetables 1 small can of unsweetened pineapple slices 1 small jar of morello cherries 100g shallots 400g carrots 300g triplets 4 tablespoons honey 3 tablespoons sugar Apple juice for pouring 20g cornstarch Parsley to taste
Preparation:
- Take the baked ham out of the fridge about 1 hour before preparation. Preheat the oven to 160 °C fan. Or prepare the grill to about 190 °C indirect heat.
- With the fat layer of the baked ham facing upwards, place the ham in a sufficiently large roasting pan with the clarified butter.
- Clean, peel, wash and roughly chop the soup vegetables , carrots, shallots and potatoes and add them to the roasting pan with the baked ham.
- Open the pineapple and cherry preserves. Collect the juice from the preserves in a saucepan and heat it. Then add the sugar and honey and let it simmer until a thick glaze forms.
- Cut the pineapple rings in half, but be careful not to cut the ring into halves, but rather so that the slices are only very thin.
- While the meat is baking, keep pouring a small amount of apple juice over the roasting pan and the vegetables in it . About 45 minutes before the end of the cooking time (total cooking time per kg of meat about 75 minutes), brush the fat layer of the ham with the glaze liquid and decorate the top of the baked ham with the pineapple slices and cherries. Now brush the ham with the glaze about every 10 minutes. Keep turning the vegetables in the roasting pan.
- When the core temperature reaches around 62°C, remove the ham. Leave to rest for a few minutes and then slice against the grain. Arrange on top of the oven-baked vegetables and sprinkle with some chopped parsley.
- Add the pan juices to the remaining glaze, top up with a little apple juice if necessary, and thicken with the cornstarch dissolved in cold water.
- Now nothing stands in the way of your perfect Easter dish!
