Grønlangkål med Glaseret Kogt Skinke og Brunede Kartofler

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Grønlangkål med Glaseret Kogt Skinke og Brunede Kartofler

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Adjust Servings:
1.20 kg smoked ham
8 cloves
2 tbsp Dijon Mustard
2 tbsp Brown Sugar
Hasselback potatoes
1 kg potatoes
30 g Butter
4 tbsp honey
coarse salt
1 tsp rosemary
3 dl Milk
3 tbsp wheat flour
375 g chopped kale from frost
25 g Butter
1 tbsp Lemon Juice
a pinch Sugar
Salt & pepper
Quick-pickled red onions
2 red onion
1 Lime
1 dl Apple Cider Vinegar
1 tsp Sugar
  • 31-60 min
  • Serves 4
  • Medium


  • Hasselback potatoes

  • Kale

  • Quick-pickled red onions



Kale is the perfect food to highlight Danish food because it grows year round in the ordic climate. Kale is used in a lot of Danish dishes, especially green cabbage stew – particularily in the dead of winter or around the holiday season. This dish is a combination of finely chopped, simmered kale, along with ham and mustard and sometimes potatoes. It is a savoury classic enjoyed by Danes everywhere, and we have a feeling after you try it, you will make it a part of your repitoire too!


  • Put ham and cloves in a saucepan and pour in cold water so that the ham is just covered. Bring the pan to a boil and simmer the ham under a lid for 45 minutes. Remove the pan from the heat and let the ham soak in the boiling water for another 45 minutes.

For the Hasselback potatoes:

  1. Turn the oven to 200 °. Scrub the potatoes and cut many deep scratches in them with a sharp knife, but without cutting them all the way to the bottom. Brush the potatoes with melted butter, drizzle half of the honey over them, and season with salt and rosemary.
  2. Fry the potatoes almost tender in the oven for 45 minutes. Take them out of the oven and drizzle them with the rest of the honey. Fry them in the oven for another approx. 15 minutes, until golden and completely tender.
  3. Pat the ham dry and scratch the skin in a checkered pattern with a sharp knife. Place the ham on a baking sheet lined with parchment paper. Stir mustard and brown sugar together and spread it on the ham. Fry the ham golden in the oven for 20 minutes at 200 °.

For the Kale:

  1. Shake milk and flour together to a thickening, and bring the thickening to a boil in a saucepan under constant whipping so that it does not clump. Turn down to low heat and place the chopped kale in the pan. Put the lid on and let the cabbage thaw. Then bring the mixture to a boil and cook it for 5 minutes, stirring regularly. Add butter and season with lemon juice, sugar, salt and pepper.

For the Quick-pickled red onions:

  1. Peel red onions and cut them into thin slices. Squeeze the juice of the lime. Turn onion with lime juice, vinegar, sugar and salt. Let them soak for at least 30 minutes.
  2. Cut the ham into slices and serve with Hasselback potatoes, kale, and pickled red onions.

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