1 kg [2,2 lb] ham without rind
3 dl [0,6 pt] undeluted blackcurrant cordial
3 dl [0,6 pt] water
1 garlic clove
1 thick slice whole ginger
1 1/2 teaspoons salt
1 parsley sprig
 Select a saucepan where the ham and meat thermometer fit exactly.
 Boil water, blackcurrant cordial, spices and salt.
 Insert a meat thermometer into the meat placing the tip in the middle of the thickest part of the meat.
 Put the ham into the saucepan, turn down the heat and let the ham zimmer at approximately 80° C / 175° F for about 1 hour. The meat is done when the thermometer shows 76° C / 170° F.
 Take up the ham and let it rest for about 15 min. cutting it into slices.
6 dl [1,3 pt] broth
1 tablespoon cornstarch
1 dl [0,2 pt] water.
salt and pepper
 Strain the broth the ham was cooked in. Mix the cornstarch with a little water and stir it into the broth.
 Boil, stirring and season with salt and pepper.
Serve the ham with the sauce, boiled potatoes, snow peas, carrots and apple slices.