Pork ham with stewed cabbage and baked parsnips
12 servings
180 minutes
Pork ham with stewed cabbage and baked parsnip is the quintessence of Czech cuisine, combining the heartiness and warmth of traditional dishes. Its delightful flavor lies in a marinade of honey and rosemary, which imparts a deep aroma and tenderness to the meat. Baked in the oven with fragrant cloves, the ham acquires a crispy crust and juicy texture. The harmonious addition is stewed cabbage infused with caramel notes of butter and sugar, along with baked parsnip whose sweet-nutty nature highlights the richness of the dish. This is not just food – it's a whole story embodied on a plate, awakening memories of cozy family lunches and celebrations in the heart of Europe.
1
Heat five liters of salted water, add honey and rosemary, and pour this brine over the ham. Let it cool and steep.
- Honey: 4 tablespoons
- Rosemary: 6 stems
- Sea salt: 100 g
2
After that, make grid cuts on the ham, inserting nails into each grid. Place the ham on a baking tray and put it in an oven preheated to 230 degrees for fifteen minutes, then reduce the heat to 120 and keep it like that for another two hours. Finally, increase to 180 degrees and remove the ham from the oven after twenty minutes.
- Cloves: 20 pieces
3
While frying the pork, slice the cabbage into strips and cut the peeled parsnip into long pieces.
- White cabbage: 500 g
- Parsnip root: 600 g
4
In a saucepan, heat butter with sugar and sauté the cabbage in this mixture, then add water and simmer for half an hour, occasionally adding liquid. Season with salt and pepper.
- Butter: 50 g
- Sugar: 50 g
- Salt: to taste
- Ground black pepper: to taste
5
Mix parsnips with sunflower oil, salt, and pepper, and bake in the oven with the pork, adding them about half an hour before it's done.
- Sunflower oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
