Roast Leg of Pork with Sauerkraut and Anna Potatoes

Ham can either be used for party food or as a sandwich filling, and the same ham could be used for both if you use what's left over in your packed lunch during the rest of the week.

INGREDIENTS:

Number of servings

Serves 14-16

List of ingredients

One 11 lb. (5 kg) piece of boneless ham with the rind

5 quarts (5 liters) water

1 lb. (450-500 g) salt

⅓ lb. (150 g) sugar

1 cup (2 ½ dl) bread crumbs

5 tbs. heather honey

5 tbs. coarse mustard

3 tbs. caraway

3 tbs. mustard seeds

Anna potatoes and blackcurrant sauerkraut to serve

PREPARATION:

• Place the water, salt and spices in a 10-liter pan and mix together. Place the ham in the brine and store in a cold place overnight.

• Insert a cooking thermometer into the ham and cook it on a medium hot plate. Allow it to boil with the lid on until the core temperature reaches around 152 Fahrenheit (67 Celsius). Lift the ham out of the pan, drain off the liquid and allow it to cool slightly. Remove the rind with your fingers as soon as the ham is cold enough to handle.

• Pre-heat the oven to 430 Fahrenheit (220 Celsius). Rub the ham with the honey and the mustard. Sprinkle the caraway on top and finally cover the whole ham with breadcrumbs. Place in the oven and roast until the surface is golden and crispy.

• Cut the ham into slices and serve with Anna potatoes and blackcurrant sauerkraut.