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1
Place the ham in a large pot and cover with water. Add the quartered onions, chopped carrots, juniper berries, peppercorns and bay leaves. Bring to a boil, cover and simmer for 2 1/4 hours.
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2
In a pan, mix the cabbage, grated carrot and grated apples. Season with salt and 1/2 tsp sugar and mix well, then set aside.
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3
For the rosti, mix the potatoes, chopped onion, eggs, lardons and potato flour. Season with salt, pepper and nutmeg and set aside.
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4
Preheat oven to 350u00b0F. For the glaze, mix the apricot jam, mustard and barbecue sauce. Lift the ham out of the cooking liquid and place on a roasting tray. Cut the fat from the ham, score the meat and spread on the glaze. Take 1 2/3 cup of the cooking liquid, pour into the roasting tray and roast for about 25 minutes.
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5
To cook the rosti, heat the butter in 2 pans, divide the mixture between the two pans and cook for 7-8 minutes on both sides until golden brown.
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6
Mix the sour cream and mayonnaise together then mix into the cabbage mixture.
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7
Remove the ham from the oven, set aside and keep warm. Transfer the roasting juices to a pan, bring to a boil and cook for 6-8 minutes until thickened.
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8
To serve, carve the ham and serve with cabbage salad, slices of rosti and apple slices. Pour the gravy over the meat and garnish the dish with chopped parsley.
