Hamlaps with glazed carrots

Name: hamlaps with glazed carrots
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoon ketjapmarinade; 200 ml castle beer dark; 4 ham; 3 tablespoon butter; 100 ml orange; 1 cinnamon stick; 1 tablespoon Apple syrup

Ingredients

Directions

Mix one third of the ketjapmarinadeen a quarter of the beer in a bowl.
Sprinkle the hampen with salt and swirl through the sweet soy mixture.
Let marinate for 5 to 10 minutes.
Cut the root into sloping slices of half a centimeter thick.
Heat two frying pans on medium heat.
Let the butter fry in one of them and set the fire a little higher.
Add the carrot and fry firmly for 2 minutes.
Add the orange juice and stick of cinnamon, simmer for 5 minutes.
Lower the heat a little and let it simmer for about 5 minutes until the carrot is tender and the juice becomes slightly syrupy.
Then remove the cinnamon and season with salt.
Meanwhile, put the butter in the other frying pan and let it turn golden brown.
Fry the meat firmly so that the caramelises light, the inside may still be rosé.
Remove the meat from the pan and keep warm under aluminum foil.
Put the rest of the beer, the ketjapmarinadeen the apple syrup in the pan and leave to cook for 5 minutes on high heat.
Turn down the heat and let the meat continue for another 5 minutes in the sauce.
Add the remaining butter and stir this through the sauce.
Season to taste with a pinch of salt, sugar or some soy sauce.
Delicious with mashed potatoes.