Upper Franconian Smoked Ham in Sweet-Sour Sauce (Schwarzfleisch)

Description

Cured, smoke-blackened ham simmered in an unsalted stock with onion, juniper and bay, then served in slices in a dark sweet-and-sour sauce of caramelised sugar, vinegar and roux – with fluffy Franconian potato dumplings.

1. 1

   Put the ham in a pot with the peeled, halved onion, bay leaf, juniper berries, clove and a dash of vinegar and cover with water – do not add salt. Bring to the boil and let it cook gently over low heat for about 2 hours.

   ⏱️ approx. 125 min

   💡 Tip: The ham is cured and smoked and brings enough salt – that is why the stock is not salted.

2. 2

   For the dumplings, steam the potatoes in their skins until tender, peel while still warm and press through a ricer. Mix in the potato starch and 1 tsp salt, scald with 375 ml boiling water, stir and leave to cool. Then knead in the egg.

   ⏱️ approx. 45 min
3. 3

   Cut the bread roll into small cubes and fry in a little clarified butter until golden. With wet hands shape the dough into 8 dumplings, press a few croutons ("Bröckala") into the centre of each and place in simmering salted water. Leave to cook uncovered for about 20 minutes without boiling.

   ⏱️ approx. 30 min
4. 4

   Lift the ham out of the stock and keep warm; strain the stock. In a second pan caramelise the sugar in 10 g clarified butter until light brown and deglaze with about 200 ml stock until the caramel has dissolved.

   ⏱️ approx. 10 min
5. 5

   Heat the remaining clarified butter in the ham pot, toast the flour in it while stirring to a dark roux and gradually add about 800 ml stock. Stir until smooth, simmer for 5 minutes, stir in the caramel stock and season sweet-and-sour with vinegar and pepper.

   ⏱️ approx. 15 min
6. 6

   Cut the ham into thick slices, lay them in the sauce and warm through briefly. Serve in deep plates with the dumplings and sprinkle with chopped parsley; sauerkraut goes well with it.

   ⏱️ approx. 5 min