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Glazed ham with potato salad
25 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 603
  • Fat about 23g
  • Carbohydrates about 36g
  • Protein about 59g
This is needed
This is needed for 4 people
To boil the ham
  • 800 g waxy potatoes, sliced
  • 1 boiled, smoked ham (approx. 1.1 kg)
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 8 juniper berries, finely crushed using a mortar and pestle
  • 1.5 tsp fennel seeds, finely crushed using a mortar and pestle
  • 0.25 tsp nutmeg
  • 1 tbsp rosemary, finely chopped
  • 4 tbsp quince jelly
Potato salad
  • 1 tbsp coarse-grain mustard
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 100 g curly endive, sliced
  • a little pepper
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
To boil the ham
Boil the ham for approx. 1 hr. according to the packet instructions. Remove from the packet, dab dry, place on a baking tray lined with baking paper. Mix the potatoes, oil and salt, place next to the ham on the tray.
Dry-roast the juniper berries, fennel seeds, nutmeg and rosemary in a pan. Add the quince jelly, heat through. Brush the ham with the glaze.
To cook
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Baste twice with the cooking juices. Remove the potatoes, allow to cool slightly.
Potato salad
Combine the mustard, lemon juice and oil, season. Add the potatoes to the dressing, mix and leave to infuse for approx. 5 mins. Mix in the curly endive, serve immediately with the ham.