Beer Ham

For the beer ham, wash the ham, put it in a roasting pan, cut the onions into rings, cover the ham with them and pour beer over it. Cook for about 2 1/2 hours at 225°C, constantly pouring beer over the ham.

Pour the gravy through a sieve (if necessary, add 1/2 l of water), heat the butter, brown the flour in it and pour in the gravy while stirring with a blender. Cook the sauce for about 8 minutes and season with caraway, pepper and salt. For the potato sauce peel potatoes, cut into cubes, boil in salted water until tender and do not strain. Heat butter, brown flour in it and stir into potatoes. Whisk sour cream and fold in at the end. Season the beer ham with marjoram, salt and pepper.

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