steamed smoked ham and sauerkraut

By Sandra B – Toronto, ON
steamed smoked ham and sauerkraut
  • Prep Time: 15
  • Total Time: 75
  • Servings: 6-8

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About this Recipe

A traditional European style dinner suitable for serving as a holiday dish.
Serve with freshly steamed vegetables.


1 800 g. Maple Leaf® Country Kitchen® Smoked Ham
2 680g. jars of commercially prepared sauerkraut
2 lbs white or yellow potatoes, peeled and cut into wedges
2 lbs sweet potatoes, peeled and cut onto large pieces
3 tbsp brown sugar
1 lb green vegetables such as asparagus or green beans
.50 cup water
3 tbsp olive oil
2 cloves garlic, crushed


Place the sauerkraut into a large covered pot, with the water, cover and place on medium high stove. Bring to steaming and reduce to a low simmer. Add the brown sugar, mix well. Add the ham on top, cover and steam for about one hour.
Combine the olive oil and crushed garlic, in a large bowl. Mix and then toss the potatoes and sweet potatoes. Lay each type of potato separately into a glass cooking pan. In a preheated oven, (450 F degrees) place the white potatoes on the upper rack for about one hour. Place the sweet potatoes on the same rack after 30 minutes and continue cooking both sets of potatoes. They should be finished around the same time - both being a bit browned and tender.
In a saucepan, place the green vegetables which have been washed and trimmed.
Steam for about 10 minutes.
Assemble the dinner to serve.
Serve the ham with freshly prepared hot mustard (or a good dijon if you don't wish to prepare your own mustard).


Substitute the steaming water with white wine.
Add a tablespoon of caraway seeds to the sauerkraut.
Add two cups of freshly chopped cabbage into the sauerkraut for a sweeter, milder taste.

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