Ham With Roasted Apples & Potato Pancakes

Sonoma Modern American
From Excecutive Chef Tim Groody

Roasted Christmas Fresh Ham
With roasted apples and potato pancakes

Serves 6

Fresh Ham

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.

Potato Pancakes

2 large potatoes peeled and grated

½ onion peeled and grated

2 eggs

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.

To Serve

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.