Poached roast ham with bouillon vegetables

Name: Poached roast ham with bouillon vegetables
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 2 kg cured pork ham roast; 1 Vegetable Onion; 1 collar (approx. 650 g) Soup Greens; 2-3 Cloves; 8-10 black peppercorns; 2-3 Bay leaves; 600 g Broccoli; 600 g Carrots; 600 g Leeks (leek); 1.2 kg Potatoes; 1 disc (approx. 30 g) Toast; 250 g Cranberries; 3 TABLESPOONS freshly squeezed orange juice; 1-2 TABLESPOONS medium hot mustard; 75 g demerara sugar; 1 collar Chives; 1 Onion; 60 g Butter or margarine; 60 g Flour; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

2 kg cured pork ham roast
1 Vegetable Onion
1 collar (approx. 650 g) Soup Greens
2-3 Cloves
8-10 black peppercorns
2-3 Bay leaves
600 g Broccoli
600 g Carrots
600 g Leeks (leek)
1.2 kg Potatoes
1 disc (approx. 30 g) Toast
250 g Cranberries
3 TABLESPOONS freshly squeezed orange juice
1-2 TABLESPOONS medium hot mustard
75 g demerara sugar
1 collar Chives
1 Onion
60 g Butter or margarine
60 g Flour
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Wash the meat thoroughly. Peel and quarter the vegetable onion. Clean and wash the soup greens and cut into large pieces or cubes as desired. Put meat, soup greens, onion, cloves, peppercorns, bay leaf and 2 1/2 litres of water in a pot, bring to the boil and simmer for about 1 3/4 hours. In the meantime clean and wash the broccoli and cut off the florets. Cut the upper part of the stem into pieces. Clean, wash and slice the carrots. Clean, wash and cut the leeks into very thick slices and cut them in half lengthwise.
2
Wash and peel potatoes thoroughly. Grind toast finely. Mix cranberries and orange juice. Lift meat out of the stock. Pour stock through a sieve and collect it. Cut the rind from the meat with a sharp knife. Place meat on a baking tray. Brush with mustard and sprinkle with toast bread crumbs and sugar. Measure 250 ml stock and pour on. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Meanwhile, boil up the potatoes and leek in the remaining stock and cook for 20-25 minutes. Add the carrots about 10 minutes before the end of the cooking time and after another 5 minutes add the broccoli. Meanwhile wash the chives, dab dry and cut into small rolls. Peel and finely chop the onion. Pour the vegetables onto a sieve and collect the broth again and measure 800 ml.
3
Measure 250 ml stock and pour on. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Meanwhile, boil up the potatoes and leek in the remaining stock and cook for 20-25 minutes. Add the carrots about 10 minutes before the end of the cooking time and after another 5 minutes add the broccoli. Meanwhile wash the chives, dab dry and cut into small rolls. Peel and finely chop the onion. Pour the vegetables onto a sieve and collect the broth again and measure 800 ml. Keep vegetables warm. Heat the fat in a pot, fry the onions in it, dust with flour, sauté and deglaze with measured stock and cream, stirring constantly. Season sauce with salt, pepper and sugar. Stir in 3/4 of the chives. Cut open the roast ham. Serve the roast, vegetables and potatoes on a plate sprinkled with some sauce and the remaining chives. Serve garnished with parsley if desired. Serve the rest of the sauce and cranberries separately
4
Keep vegetables warm. Heat the fat in a pot, fry the onions in it, dust with flour, sauté and deglaze with measured stock and cream, stirring constantly. Season sauce with salt, pepper and sugar. Stir in 3/4 of the chives. Cut open the roast ham. Serve the roast, vegetables and potatoes on a plate sprinkled with some sauce and the remaining chives. Serve garnished with parsley if desired. Serve the rest of the sauce and cranberries separately