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Sonoma Modern American From Excecutive Chef Tim Groody
Roasted Christmas Fresh Ham With roasted apples and potato pancakes
4 ½# rump roast (3/4# per person)
1 tsp crushed coriander seed
1 tsp crushed anise seed
1 T picked thyme
salt and pepper
2 granny smith apples sliced in 8 core removed
1 onion sliced
1 T chopped garlic
½ cup brown sugar
¼ cup cider vinegar
1-2 T corn starch
Rub pork with spices, herb, salt and pepper. Lay apple slices and onion in a roasting pan. Bake in oven at 350* for 30 minutes. Add garlic to pan and stir. Add sugar, vinegar and about ½ cup water. Check every 15 minutes and baste the roast. Do not let the pan dry out, add water as needed. Cook to internal temperature of 160*, about 1 hr 15 min. remove from oven and place roast on a cutting board or platter. Remove apples. Add water to the pan if needed. Bring to a boil. Mix corn starch with a small amount of water to form a thick smooth paste. Add to boiling liquid. It should thicken quickly. Add more starch or water to desired consistency. Simmer 5 minutes. Reserve as gravy.
2 large potatoes peeled and grated
½ onion peeled and grated
2 T corn starch
1 tsp chopped parsley
1 tsp picked thyme
1 ½ tsp salt
½ tsp ground black pepper
Beat eggs in a large bowl. Add all other ingredients and mix well. In a large skillet heat some oil over medium heat. Spoon some mix to make 2 inch thin pancakes. Cook until golden on both sides.
Slice pork and display on a platter. Serve potato pancakes with apples on top. Enjoy!!!!!
*The potato pancakes go great as an appetizer if made smaller. Serve with herb sour cream, cream cheese spread and or smoked salmon.