Easter Ham

For the main course you need to let your butcher know in time: He should pickle a nice piece from the shoulder or possibly also from the neck of a “happy pig” (Schwäbisch Hällisches or possibly Bentheimer – or possibly from the forest pig) and smoke it a little bit. The latter is not only good for the taste, but also for a better shelf life. You can also use raw Kassler.

Select a saucepan in which the piece of meat will fit just flat. Fill it three-quarters full with water, add the spices and bring to the boil. Place the ham in the surging water – it should be just flat with water. Then adjust the temperature so that the water is no longer boiling, but just moving very quietly. Do not put the lid all the way on so that the water does not get into the boil in any case. Cook the ham for between 75 and 90 minutes, depending on its size.

Tip: Taste a little bit of the raw ham – if it is very salty, do not add salt to the water, but if it is mild, add a little bit of salt, otherwise the ham will be leached, because the salt on the one hand draws water into the ham, and on the other hand dissolves in the water along with the aromas.

Meanwhile, prepare the potatoes: Brush them thoroughly, spread them out evenly on a baking tray or in a suitable ovenproof dish, where they fit together, not on top of each other.

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