Glazed ham with potato salad

Total time: 2hr 10m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 603 Kcal, 59g Protein, 36g Carbohydrates, 23g Fat


  • To boil the ham
  • 800 g waxy potatoes, sliced
  • 1 boiled, smoked ham (approx. 1.1 kg)
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • Glaze
  • 8 juniper berries, finely crushed using a mortar and pestle
  • 1.5 tsp fennel seeds, finely crushed using a mortar and pestle
  • 0.25 tsp nutmeg
  • 1 tbsp rosemary, finely chopped
  • 4 tbsp quince jelly
  • Potato salad
  • 1 tbsp coarse-grain mustard
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 100 g curly endive, sliced
  • a little pepper
  • 0.25 tsp salt

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  • To boil the ham

    Boil the ham for approx. 1 hr. according to the packet instructions. Remove from the packet, dab dry, place on a baking tray lined with baking paper. Mix the potatoes, oil and salt, place next to the ham on the tray.
  • Glaze

    Dry-roast the juniper berries, fennel seeds, nutmeg and rosemary in a pan. Add the quince jelly, heat through. Brush the ham with the glaze.
  • To cook

    Approx. 45 mins. in the lower half of an oven preheated to 180°C. Baste twice with the cooking juices. Remove the potatoes, allow to cool slightly.
  • Potato salad

    Combine the mustard, lemon juice and oil, season. Add the potatoes to the dressing, mix and leave to infuse for approx. 5 mins. Mix in the curly endive, serve immediately with the ham.

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