Jambon à la Porte Maillot (Cooked ham Porte Maillot)

Name: Jambon à la Porte Maillot (Cooked ham Porte Maillot)
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 7
Ingredients: 1.5-2 kg cured pork ham roast (order in advance with the meat); 1 Bay leaf; 1 TEASPOON Allspice seeds; 1 TABLESPOON Peppercorns; 7-10 Tbsp Salt; 1 collar Soup Greens; 100 g Butter; 2 TABLESPOONS medium hot mustard; 5 TABLESPOONS Breadcrumbs; 1 egg (size M); 300 g Carrots; 1/2 Head Cauliflower; 1 collar Spring onions; 100 g frozen peas; 7-10 Tbsp Chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 7

1.5-2 kg cured pork ham roast (order in advance with the meat)
1 Bay leaf
1 TEASPOON Allspice seeds
1 TABLESPOON Peppercorns
7-10 Tbsp Salt
1 collar Soup Greens
100 g Butter
2 TABLESPOONS medium hot mustard
5 TABLESPOONS Breadcrumbs
1 egg (size M)
300 g Carrots
1/2 Head Cauliflower
1 collar Spring onions
100 g frozen peas
7-10 Tbsp Chervil

Directions

1
Wash the meat and let it drip off. Bring 1 1/2-2 litres of water, bay leaf, allspice, pepper, some salt and onion to the boil in a large pot. Add the meat and let it simmer at medium heat for about 1 1/2 hours. In between, skim off the resulting foam with a skimmer. Clean the soup greens. Peel carrot, parsley root and celery.
2
Cut celery into 2-3 pieces. Cut leek roughly into pieces and wash. Add vegetables to the meat. Remove meat from the stock. Remove fat edge and rind. Melt butter. Mix mustard, breadcrumbs, butter and eggs, season with salt and pepper and spread on the ham. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Clean, peel and slice the carrots. Clean the cauliflower and cut into florets. Clean, wash and chop spring onions.
3
Melt butter. Mix mustard, breadcrumbs, butter and eggs, season with salt and pepper and spread on the ham. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Clean, peel and slice the carrots. Clean the cauliflower and cut into florets. Clean, wash and chop spring onions. Pour about 1 litre of meat stock through a sieve, bring to the boil, add peas and prepared vegetables and cook for about 10 minutes until boiling. Arrange everything on a plate and garnish with chervil