Fine ham crust roast with basil carrots

Name: Fine ham crust roast with basil carrots
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2 kg cured roast ham and pork with rind (order in advance); 1 Vegetable Onion; 1.5 kg baby carrots; 4 TABLESPOONS Butter; 7-10 Tbsp Salt; 6 TABLESPOONS Icing sugar; 6 TABLESPOONS white balsamic vinegar; 1 Pot of basil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

2 kg cured roast ham and pork with rind (order in advance)
1 Vegetable Onion
1.5 kg baby carrots
4 TABLESPOONS Butter
7-10 Tbsp Salt
6 TABLESPOONS Icing sugar
6 TABLESPOONS white balsamic vinegar
1 Pot of basil

Directions

1
Wash the meat, dab dry, cut the rind. Peel the vegetable onion and cut into slices. Put the roast on a fat pan, spread the onion slices all around. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 1/4 hours. Pour 500 ml of water on the onions after 1 hour and 250 ml of water after another 1/4 hour.
2
In the meantime, peel and wash the carrots, except for some green. Melt the butter in a wide pan (or in a roasting pan). Briefly sauté the carrots in it, season with salt. Dust with icing sugar and let it caramelize for about 5 minutes while turning. Scoop 250 ml frying stock from the fat pan. Mix with vinegar and 250 ml water. Deglaze carrots with it and simmer covered for about 8 minutes. Remove the basil leaves. Just before serving, toss in the carrots.
3
Scoop 250 ml frying stock from the fat pan. Mix with vinegar and 250 ml water. Deglaze carrots with it and simmer covered for about 8 minutes. Remove the basil leaves. Just before serving, toss in the carrots. Serve with parsley potatoes