Schlesischer frischer Schinken (Silesian Fresh Ham) is a traditional German recipe for a classic dish of a ham joint that's seasoned with salt, black pepper and caraway seeds before being roasted on a base of onion and water with the pan drippings being combined with cornflour and sour cream to form a sauce. The full recipe is presented here and I hope you enjoy this classic German version of: Silesian Fresh Ham (Schlesischer frischer Schinken).
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Ingredients:
2.25kg ham joint (uncooked)
1 tsp salt
1/2 tsp freshly-ground black pepper
1 tsp caraway seeds
250ml boiling water
1 medium onion, chopped
1 tbsp cornflour (cornstarch)
60ml cold water
120ml sour cream
Method:
Rub the ham with the salt, black pepper and caraway seeds then set aside. Arrange the onion and boiling water to the base of a roasting pan, place a rack on top then sit the ham on top of the rack. Transfer to an oven pre-heated to 180°C and roast for about 3 1/2 hours, or until the ham is well coloured and cooked through.
Remove from the oven, pour the meat drippings into a saucepan and heat. Whisk the cornflour into the sour cream until smooth then combine with the cold water. Whisk this mixture into the pan drippings then cook until the mixture has thickened.
Slice the ham, arrange on a warmed plate then pour the sauce over the top and serve.
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