Brunkel with honey-glazed bayonne skinke

Ingredients for Brunkel with honey-glazed bayonne skinke

Instructions for Brunkel with honey-glazed bayonne skinke

To prepare the Brunkel with honey-glazed bayonne skinke recipe, please follow these instructions:

Divide the cabbage into four pieces and cut it across into fine strips, blanch it in boiling water, drain the water, let the cabbage drip into a sieve.

Melt sugar in a large pot and let it caramelize, add the butter and put the cabbage into the pan and turn well in the butter-caramel mixture, add curry. Let the cabbage boil a little without lid so some of the vapors evaporate.

Add the wine, chicken, apples, celery, ginger, garlic, thyme and onions with cloves stuffed in. Mix the vegetables well with the cabbage and finally put the bayonous bun down in the middle so that it is covered with cabbage.

Dip the heat and put on and simmer for 1½ to 2 hours. If the dish works too wet, the lid can be removed at last so that some of the vapors evaporate.

Lift up the ham and pull the sword off, scratch the fat layer under the sword with a knife on the joints so that cubes are formed and spread the honey. Put the ham in a small dish under the grill in the oven until the honey begins to caramelize.

Heel the excess honey that has accumulated in the dish in the brown bowl. Take the thyme and herbs out of the pot with brown stew and serve it in a hot dish. Cut the ham into slices and serve it with slices of coarse rye bread and mustard.