Glazed roast ham with bean and mushroom salad

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash meat, dab dry, cut rind diamond-shaped. Place roast on a fat pan of the oven and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 1 hour.

2. 2

   Clean, wash and chop the soup greens. Peel onions and cut 2 into pieces. Heat 1 tablespoon of oil in a frying pan. Fry the soup greens and diced onions for 2-3 minutes while turning. Stir in the tomato paste and fry for about 1 minute.

3. 3

   Deglaze with broth, bring to the boil and remove from the heat. Spread vegetables and stock around the roast and continue cooking for about 1 hour. Then raise the temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4) and cook for approx. 25 minutes until the crust has risen nicely.

4. 4

   Season the vinegar with salt, pepper and sugar, fold in 6 tablespoons of oil. Stir in mustard. Finely dice 2 onions and stir into the vinaigrette. Clean the mushrooms and slice or chop them finely. Mix honey and 1 tablespoon of water.

5. 5

   Brush the roast with it and glaze it in the hot oven for about 5 minutes until golden brown. Steam the beans in lightly salted water for 7-8 minutes until al dente. Remove the finished roast and keep it warm. Remove the roasting set from the tray, pour it through a sieve into a pot and fill up to approx. 750 ml with water.

6. 6

   Bring to the boil and season with salt, pepper and sugar. Bind with sauce thickener. Drain the beans and put them back into the pot. Fold in mushrooms and vinaigrette, season with salt, pepper and sugar.

7. 7

   Arrange roast and bean salad, add sauce. Parsley potatoes taste good with it.

Nutrition Facts

KCAL
900 kcal

CARBS
12 g

FATS
63 g

PROTEINS
68 g