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Roast Gammon with Sauerkraut and Crispy Fried Potatoes
A hearty classic from German cuisine: succulent roast gammon paired with tangy sauerkraut and golden, crispy fried potatoes. Perfect for a comforting family meal.
📖 What is it
A hearty classic from German cuisine: succulent roast gammon paired with tangy sauerkraut and golden, crispy fried potatoes. Perfect for a comforting family meal.
🛒 Ingredients
- ✓ 1.5 kg cured roast gammon joint
- ✓ 3 tbsp goose fat
- ✓ 3 large onions
- ✓ 1 kg sauerkraut
- ✓ Salt and freshly ground black pepper, to taste
- ✓ 1 tsp caraway seeds
- ✓ 150 ml white wine
- ✓ 1 kg waxy potatoes
- ✓ 150 g diced ham
- ✓ Fat for frying (such as clarified butter or oil)
📊 Nutritional Information
Roast gammon with sauerkraut and fried potatoes is a traditional dish that wins you over with its rich flavours — savoury meat, zesty sauerkraut, and crispy potatoes all in one. It takes a bit of time to prepare, but the end result is truly worth it. With simple ingredients, you can create a dish that’s just as lovely for a midweek supper as it is for special occasions.
👨🍳 Preparation
- 1
Preheat your oven to 220°C (fan 200°C, gas mark 7).
- 2
Score the skin of the cured gammon in a diamond pattern, being careful not to cut into the meat. No need to add extra seasoning as the gammon is already well cured.
- 3
Wrap the joint tightly in foil with the skin facing upwards.
- 4
Lower the oven temperature to 200°C (fan 180°C, gas mark 6) and roast the gammon on the middle shelf for 60 minutes.
- 5
Unwrap the foil to expose the skin, then roast for a further 40 minutes to crisp it up, basting occasionally with the juices.
- 6
Meanwhile, warm the goose fat in a heavy-based pan and gently sweat the finely chopped onions until translucent.
- 7
Add the sauerkraut, season with salt, pepper and caraway seeds, and cook over a medium heat for a few minutes.
- 8
Pour in the white wine gradually and let the sauerkraut simmer gently for about 30 minutes, stirring now and then, until most of the liquid has evaporated.
- 9
Boil the potatoes in their skins until tender, then cool, peel and slice them.
- 10
Heat some fat in a large frying pan and sauté the diced onions and ham until lightly browned. Remove and set aside.
- 11
Fry the potato slices in batches until golden and crisp, then return the onion and ham mixture to the pan. Season with salt and pepper and toss everything together.
- 12
Remove the crispy skin from the gammon and carve the meat into thick slices.
- 13
Serve the roast gammon alongside the sauerkraut and crispy fried potatoes.
💡 Tips and Variations
- •
For a richer twist, swap goose fat for clarified butter and stir a splash of cream into the sauerkraut for a silkier texture.
- •
Use a meat thermometer to check the gammon’s internal temperature reaches around 70°C for perfectly cooked meat.
- •
The star of this dish is the deeply savoury flavour of the cured gammon.
- •
For a vegetarian option, replace the gammon with smoked mushrooms and the diced ham with smoked tofu.
- •
Try substituting sauerkraut with white cabbage cooked with apple juice and caraway seeds for a milder taste.
- •
A dash of soy sauce in the sauerkraut adds a lovely umami depth.
- •
For a quick vegan and gluten-free alternative, use vegan ham-style cubes and swap fried potatoes for pan-fried sweet potato slices.
- •
The secret to this dish lies in slow roasting and gentle melding of flavours to create a truly comforting meal.
📦 Storage
Leftovers keep well covered in the fridge for up to 2 days. Reheat in the oven or a pan to keep the crackling and fried potatoes crisp.
🍷 Pairing
This hearty dish pairs beautifully with German white wines like a dry Riesling from the Mosel or a Silvaner from Franconia, whose fresh acidity complements the tangy sauerkraut and salty gammon. Alternatively, an Austrian Grüner Veltliner with its peppery notes works wonderfully. For red wine lovers, a light Spätburgunder (Pinot Noir) from Baden offers an elegant finish.
Roast gammon with sauerkraut and crispy fried potatoes is a timeless favourite that brings comfort and joy to the table. With its crunchy crackling, tangy sauerkraut, and golden potatoes, it’s a dish that truly celebrates hearty, home-cooked flavours. I warmly encourage you to give this recipe a go — it’s perfect for sharing with family and friends, creating lovely memories over a delicious meal.
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