ham & beer & vegetables & gravy
Servings: 8 (or more!)
ingredients:
for the cured ham:
- 1.8 kg cured ham (at least: 1.5 kg)
- 1 tsp salt
- 1 tbsp ground cloves
for the pot:
- 4 red onions/shallots (about 200 g b4 trimming)
- 1 sweet potato (about 250 g b4 trimming)
- 2 carrots (about 450 g b4 trimming)
- 500 ml Bavarian beer
- 200 ml stock from roast
- 3 star anises
- 2 tbsp sweet mustard
for the gravy:
- 2 tbsp roast jus (about 2 small cups/cans)
- 1 tbsp sweet mustard
- 200 ml stock from roast
- 100 ml cream (or even more!)
- 1 tsp starch (dissolved in some cold water) (or more)
equipment:
- slow cooker
- handheld electric blender
how to:
- Mix the ground cloves & salt; rub the mess all over the cured ham.
- Put the cured ham & the ingredients for the pot in the slow cooker & cook for about 6 h at high temperature (pls refer/adjust to settings of your slow cooker).
- Save the ham onto a plate & let it rest for about 10-15 min.
- Pour all the liquid & the cooked vegetables in a pot; discard the star anises. Blend it w/ your handheld electric blender into an almost creamy mess.
- Add the ingredients for the gravy (except of the starch) & bring it to a boil. Add the starch dissolved in cold water to thicken the gravy.
Notes
Allow about 10-15 min in addition for finalizing the gravy (i. e. not included in Prep Time!).
You may store the slow-cooked ham in your fridge for several days. Just reheat in your microwave. (You may also enjoy it cold & thinly sliced in a sandwich!)
Sorry: no experience w/ freezing the ham resp slices of ham!
You'll get a lot of gravy - more than you may need for a dinner resp. lunch. You may store the surplus of gravy in your freezer. Remember to portion the gravy according to your future plans.