Baked ham in cider with kale
Te sobrará un caldo delicioso después de cocinar el jamón. Puedes usar parte para un guiso, guardar el resto y congelarlo, o preparar una sopa. Aprovecha el jamón que te sobre.
Ingredientes · Raciones For 8–10 people
- 3 kg ham
- 1 liter of cider
- 2 pcs bay leaves
- 1 tbsp whole pepper
- 2 pcs onion
- 2 pcs carrots
- 4 tbsp cane sugar
- 3 tbsp Dijon mustard
- 1 tbsp butter
- 1 clove garlic
- 250 g of curly kale
- 1 kg beans
Método · 2 h 25 min
- Put the ham in a pot, add 900 ml of cider, add water to cover. Add bay leaves, pepper, quartered onion, carrots, bring to the boil, reduce the heat and simmer for about an hour. Leave to cool in the liquid.
- Remove the ham and remove the skin if it has it (but try to keep the fat and then cut it into strips). Drain the cooking broth. Keep the liquid and discard everything else.
- Preheat the oven to 180°C. Place the sugar and mustard in a saucepan, add 100 ml of cider and heat until the sugar dissolves. Brush the ham with the mixture. Bake for 30–40 minutes, brushing with the sweetened cider and mustard from time to time.
- Heat the butter in a pan, add the finely chopped onion and let it turn translucent. Add the garlic and fry slowly for a minute. Add 3 ladles of the stock from cooking the ham and kale. Cook until the kale is soft, then stir in the beans and a teaspoon of Dijon mustard. Season with salt and heat through. Serve with the ham.
You'll have an absolutely delicious stock left over from cooking the ham. Some of it will go into a casserole dish, save the rest and freeze it, or make it into a soup. You can use up any leftover ham that you don't eat.