Summer Ham with New Cabbage

Slice the summer ham into pieces about 1 cm thick. If you want to serve it warm, wrap the slices in foil together with the juices from the packaging and heat in the oven at 200 °C for about 30 minutes. Arrange the slices on a serving platter.

Remove any tough outer leaves from the cabbage if needed, then cut it into thick wedges — keep them attached at the base so they hold together. Slice the spring onions into rings.

Melt the butter in a wide frying pan or sauté pan and add the cabbage. Pour in the water, season with a little salt and pepper, then bring to a boil. Put the lid on and let the cabbage steam until tender but still with a bit of bite. Better to undercook than overcook — wait until just before serving to do this step.

Stir together the mustard, sugar, lemon juice, and grated garlic. Gradually whisk in the olive oil until you have a smooth dressing. Season with salt and pepper to taste.

Lay the warm cabbage on the platter alongside the ham slices and pour most of the dressing over the top. Scatter over the sesame seeds and fresh dill. Serve the rest of the dressing on the side.