Eifel grilled ham with mashed potatoes


1 kg grilled ham
150 g streaky smoked bacon
1 kg potatoes
30 g lard
2 onions
750 g sauerkraut
Juniper berries
Bay leaf
¼ l water


Roast the grilled ham in the oven for about 2 hours.
Cook the smoked bacon.
In the meantime, peel and cook the potatoes for the Stampes and then mash them.
Chop the onions and fry in the lard. Add the sauerkraut, salt, pepper, sugar, juniper berry, bay leaf and the water and cook for 30 minutes.
Mix the mashed potatoes, the cooked sauerkraut and the diced smoked bacon.
Season with a little meat stock and serve.

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