Roast ham in bread dough

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Onions peel and quarter. Wash the meat. Boil up about 2 litres of water. Add salt, peppercorns, bay leaves and onions. Cook meat in it for about 1 hour at medium heat. Then drain well.

2. 2

   Keep the stock. In the meantime, wash and chop the herbs for the crust and mix them with mustard, except for a tablespoon. Dissolve yeast in 350 ml of lukewarm water. Add baking mixture and knead to a smooth dough. Cover and leave to rise in a warm place for about 20 minutes. Roll out on a floured work surface. Spread the herb paste in the middle. Whip the roast in it and brush with water. Cut off excess dough, cut out decorations and form small rolls. Cook everything in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, braise the sauerkraut in hot lard.

3. 3

   Spread the herb paste in the middle. Whip the roast in it and brush with water. Cut off excess dough, cut out decorations and form small rolls. Cook everything in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, braise the sauerkraut in hot lard. Wash, quarter and core the apples. Cut the fruit flesh into pieces and sprinkle with lemon juice. Add apples and 1/4 litre of meat stock to the sauerkraut. Cook for about 15 minutes. Fold in remaining herbs. Serve everything garnished with parsley

4. 4

   Wash, quarter and core the apples. Cut the fruit flesh into pieces and sprinkle with lemon juice. Add apples and 1/4 litre of meat stock to the sauerkraut. Cook for about 15 minutes. Fold in remaining herbs. Serve everything garnished with parsley

5. 5

   Per portion (4 persons) approx. 3650 kJ/ 870 kcal. 95 E g/ 12 F g/ 93 KH g.Per portion (6 persons) approx. 2430 kJ/ 580 kcal. E 63 g/ F 8 g/ KH 62 g