Roasted Ham With Red Cabbage Recipes

ROASTED RED CABBAGE

Steps:

• Preheat oven to 400 degrees.
• Slice cabbage into thin strips. I like to make mine about 1/8 to 1/4 inch wide. This ensures I'll get those crispy bits I want. Spread the shredded cabbage on a large baking sheet.
• Drizzle olive oil over the cabbage.
• Add salt.
• Bake for 20-25 minutes, stirring occasionally. You will know it's done because you'll have some beautiful brown crispy pieces mixed in with the bright purple.

ROASTED HAM WITH RED CABBAGE

Steps:

• Rinse and pat dry meat. Peel and finely chop the onions and fry briefly in oil. Rinse and finely chop the parsley. Mix the breadcrumbs with onions, chopped parsley and the soft butter and knead. Rub the meat with salt and pepper. Preheat the oven to 180°C (approximately 350°F) and roast for about 1 hour. Sprinkle again with some beef stock. Brush meat with breadcrumbs cook au gratin, for about 20 minutes. Let it sit for about 10 minutes before serving.
• Rinse cabbage, remove outer leaves, quarters lengthwise, cut out the stalk and cut crosswise into 0.5 cm wide (approximately 1/4 inch) strips.
• Rinse apples, quarter, cut out core and cube. Peel and finely chop the shallot.
• Heat oil in a large pot, heat the shallots until soft, add cabbage and apple and cook for about 4 minutes. Add the red wine, 100 ml (approximately 3 ounces) of water, red wine vinegar, spices, salt and pepper, mix well, cover and cook for about 30 minutes. Serve altogether on a plate.

ROASTED EASTER HAM

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry with paper towels.
• Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.
• Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.

BEST BOILED HAM AND CABBAGE

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.