Monthly Archive for April, 2009

So, it’s Easter. And it’s time for Easter ham. And this year, I made a rather nice one…this one with oven baked mashed potatoes and red wine gravy.  Here’s the how to:

For 5 people you will need:

approx. 1kg smoked ham (in one piece)
6 carrots
1/2 leek
Potatoes for 5 people
1 red onion
6dl red wine
6dl stock (vegetable or meat)
Creme
Unsalted butter
Olive oil
Provence spices

Small portion of Jarlsberg cheese
cornflour

The ham:

1. Put diced carrots and leek into a pan, pour in approx. three tablespoons of olive oil, some spices, fresh herbs, salt and pepper.
2. Rub the ham in Provence spices, salt and pepper.
3. Put the ham on top of the carrots and leeks and cover with hot water (not hot from tap) halfway up.
4. Bring to boil and simmer for approx 1 hour and 15 minutes per kg. of meat.

Potatoes:

1. Peel, slice and dice potatoes.
2. Boil until soft and mushy. Drain. Add three tablespoons of butter and mash.
3. Add 1 tablespoon of creme, salt and pepper and stir well.
4. Put fist sized chunks of mash on a baking tray, top with jarlsberg cheese and bake in the oven for 20 minutes.

Red wine gravy:

1. Melt some butter in a frying pan. Lightly fry finechopped red onion until soft.
2. Add red wine and simmer until reduced by 60% and it starts to thicken. (approx. 40 minutes) NO LID!
3. Add stock and simmer for another 15 – 20 minutes.
4. Mix some water and cornflour in a shaker and shake until even. Add to sauce and bring to boil. Stir well all the time. Add 250grams of butter and taste well, add salt and pepper if necessary.

That’s all. Enjoy with re d wine and good friends!