Burehamme with quick pickled onions

It’s. Just. That. Simple. Really. There is nothing to it. Just a pure slab of ham, slowly cooked on the bone, cut into bitesize morcels and accompanied by quick pickled red onions and a few sprigs of fresh dill. Just right to dig in. And if you happen to have a few slices of dark bred, even better.

Ingredients:

• burehamme (ham cooked on the bone)
• red onions
• cider vinegar
• water
• white wine
• star anis
• mustard seeds
• bayleaf
• black pepper corns
• salt

Method:

1. peel and slice the onions;
2. put them in a small pot, adding equal quantities of cider vinegar and white wine;
3. season and add also all the spices and let it come to the boil and leave it to simmer for a short while;
4. leave to cool and in the meantime cut the ham into bitesize morcels, season with a little bit of black pepper;
5. serve with the onions and some fresh sprigs of dill on the side.