Jambon à la Porte Maillot (Cooked ham Porte Maillot)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly cut. Bring to the boil in a large pot with spices, some salt and about 2 litres of water. Rinse meat, add and cook covered for about 1 1/2 hours. Skim the resulting foam several times. Lift the meat out of the stock.

2. 2

   Remove fat edge and rind. Sieve the stock and measure out approx. 1 litre. Knead butter, mustard, egg, breadcrumbs, salt and pepper and spread on the ham. Place on the fat pan. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Peel or clean and wash the carrots, cauliflower and spring onions. Cut carrots into slices, divide cauliflower into florets and halve spring onions. Bring the stock to the boil. Simmer carrots and cauliflower for about 10 minutes. Add spring onions and peas and cook for about 5 minutes.

3. 3

   Peel or clean and wash the carrots, cauliflower and spring onions. Cut carrots into slices, divide cauliflower into florets and halve spring onions. Bring the stock to the boil. Simmer carrots and cauliflower for about 10 minutes. Add spring onions and peas and cook for about 5 minutes. Arrange everything with some broth on a plate and garnish with chervil. Potatoes taste good with it

4. 4

   With 8 people:

Nutrition Facts

KCAL
380 kcal

CARBS
14 g

FATS
15 g

PROTEINS
47 g