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.
- burehamme (ham cooked on the bone)
- red onions
- cider vinegar
- white wine
- star anis
- mustard seeds
- black pepper corns
- peel and slice the onions;
- put them in a small pot, adding equal quantities of cider vinegar and white wine;
- season and add also all the spices and let it come to the boil and leave it to simmer for a short while;
- leave to cool and in the meantime cut the ham into bitesize morcels, season with a little bit of black pepper;
- serve with the onions and some fresh sprigs of dill on the side.