(Kogt, røget skinke med grønlangkål)
It is traditional to serve this dish on Maundy Thursday, but it may also be enjoyed out of season.
1 boneless, lightly smoked ham held together with string
(about 3 lb or 1 ½ kg)
Cover the ham with cold water and bring to the boil.
Simmer 25-40 min. according to thickness, and leave to cool down in the soup.
It may also be cooked a couple of days beforehand and kept cold in the soup. Eaten hot, it should first be removed from the soup - which is brought to the boil - and then replaced and reheated in the soup for 6-8 min.
Serve with Pickled beetroots, mustard og cinnamonsugar.
Stewed kale (Grønlangkål)
3 sticks kale
2 oz (50 g) butter
2 tablesp. (50 g) flour
¾ pint (4 dl) milk
4-5 tablesp. cream (1-1 ½ dl)
Salt and ground white pepper
Grated nutmeg
Pluck the leaves from the stalk and ribs, rinse well and steam for ½ hour without adding more water.
Drain and pass through the mincer, or blend.
Make a white sauce with the butter, flour and milk, add the cream and season with salt, pepper and nutmeg.
Gradually stir the sauce into the kale until the mixture has a suitable consistency and is a beautiful dark green.
Season again if necessary and serve with the ham and potatoes browned in sugar.
Potatoes browned in sugar (brunede kartofler)
2 lb (1 kg) small round potatoes
2 tablesp. (50 g) sugar
2 oz (50 g) butter
Wash, boil and peel the potatoes.
Melt the sugar in a hot pan until frothy, add the butter and stir until smooth.
Rinse the potatoes under cold, running water and place them in the caramel, turning with a wooden spoon or shaking the pan until all are brown.
