Roast ham in bread dough (old roman style) with beetroot

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put the meat and figs in a pot. Cover with water and simmer for about 1 1/4 hours. Knead flour, butter and 1 teaspoon salt to a smooth mixture. Gradually knead in 100 ml ice-cold water. Cover the dough and chill for about 40 minutes

2. 2

   Remove the ham and let it cool down a little. Keep the stock. Remove the rind from the ham. Cut the roast crosswise with a knife, brush with 1-2 tablespoons honey and sprinkle with pepper

3. 3

   Roll out the dough on a floured work surface to a thickness of about 0.5 cm. Place the meat with the top side on top and beat into the dough. With the seam facing down, place on a greased (better: with baking paper lined) baking tray. Whisk the egg yolk and 3 tbsp. water. Spread the dough with it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 30-40 minutes

4. 4

   Peel and chop the beetroot. Clean and wash the leek and cut into fine rings. Pour stock through a sieve, measure out approx. 500 ml and bring to the boil. Let beetroot simmer for about 20 minutes. Add leek and simmer for another 5 minutes. Season with soy sauce and 1-2 tsp honey. Remove the ham and arrange on a plate. Add vegetables

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
980 kcal

CARBS
100 g

FATS
32 g

PROTEINS
70 g