Pickled roast ham in roasted paprika-white bread coat with currant mustard

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat and let it drip off. Peel onions. Boil 1 1/2-2 litres of water, bay leaf, pepper, cloves, some salt and onions in a large pot. Add meat and let it simmer at medium heat for about 1 1/2 hours. Remove the meat from the pot, drain well and let it cool down a little

2. 2

   In the meantime, measure 300 ml of lukewarm water for the bread dough. Add the baking mixture and mix briefly with the dough hooks of the hand mixer on a low setting. Then knead for approx. 3 minutes at highest speed to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.

3. 3

   Wash rosemary, shake dry, pluck needles from the twig and chop. Dab the peppers dry and chop them. Knead the dough, rosemary and paprika and roll out rectangularly (approx. 30 x 40 cm) on a floured work surface

4. 4

   Cut the rind and fat edge from the frying pan. Place the roast on the dough and wrap in it. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Then reduce the temperature (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and cook for another 30 minutes

5. 5

   Pass the jam through a sieve. Mix mustard and jam. Cut ham into slices and add mustard. Serve with salad

Nutrition Facts

KCAL
760 kcal

CARBS
39 g

FATS
45 g

PROTEINS
41 g