Swedish Julienne Ham

Yield: For the red cabbage Yield: For the apple compote 0.5 lemon, lemon, abger. Peel of it

Rinse the ham and put it in a saucepan with hot water. The ham must be covered with water. Add spices and heat the water to 72 °C. (Check with a thermometer). Cook at this heat for 4 hours. Later remove from the broth and cool. Cut the pork rind a little bit from the fat layer. Mix egg, sugar and mustard and spread on the ham. Sprinkle with breadcrumbs and bake the ham in a heated oven (electric stove: 200 °C /

gas stove: level 3) for 15 minutes. Rinse the plums thoroughly and stew them in the water for 20 minutes until soft. Remove the skin from the apples, core them and cut them. Melt the lard and add the red cabbage, apples, sugar and water. Cook for 15 minutes at medium temperature. For the apple compote, remove peel from apples, core and cut into coarse pieces. Bring apples, cinnamon, lemon peel, sugar and water to a boil and simmer for 10 min at low temperature. Cool down the apple compote. Cut the ham into slices and serve cooled with dried plums, red cabbage and apple compote. Serve with boiled potatoes.

Tip: Stock up on high-quality spices – it pays off!

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