|Julian's Glazed Ham with Sauerkraut|
|Saute the Vegetables|
1 onion, chopped (red, Spanish or sweet)
salt and pepper
2 medium carrots, shredded
1 large apple, sliced and cored (golden delicious preferred)
1 clove garlic, chopped
2 tablespoons mustard (Dijon or stoneground)
2 packages (32 ounce each) sauerkraut, drained
1/3 cup brown sugar (more optional)
If you are making a pork roast or bratwurst, brown the meat first on all sides in a dutch oven or deep skillet using a little vegetable oil. Use the drippings to saute the vegetables in the next step instead of the vegetable oil.
|Core the apple, no need to peel.|
If making a ham, add the sauerkraut mixture around the ham in a roasting pan, cover with foil and bake until the ham is just warmed through, about 2 hours at 275F degrees (follow package directions). Drain the sauerkraut before serving.
If making a pork roast, sprinkle the browned pork roast with a thin layer of sugar (white or brown) and add the pork roast to the sauerkraut. Roast until the meat is done, stirring the sauerkraut several times during roasting to ensure even cooki
If making bratwurst, add the brats to the sauerkraut mixture and add two cans of dark beer or a similar amount of chicken broth. Reduce heat to a low simmer and cover the pan. Cook for 45 minutes, stirring occasionally. Drain the sauerkraut before serving with or on top of, the brats.
|Julian's New Year's Day Dinner Table|