Roast ham with crust
easy
105 mins
105 mins
Ingredients
- 1 kg cured pork ham roast (order from the butcher a few days before)
- 2 Onions
- 2 Bay leaves
- 3-4 Tbsp grated horseradish (from the jar)
- 2 TABLESPOONS grated pamesan cheese
- 1 Egg Yolk
- 250 g Sweet peas
- 1 kg Cauliflower
- 7-10 Tbsp Salt
- 30 g Butter or margarine
- 30 g Flour
- 3 TABLESPOONS Fresh cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Parsley
- 7-10 Tbsp n
Directions
- 1
Wash the meat. Onions peel and halve. Boil meat in plenty of water with bay leaf and onions. Cover and simmer for about 1 hour. In the meantime mix 2 tablespoons of horseradish, parmesan and egg yolk. Clean and wash the mangetouts.
- 2
Clean and wash the cauliflower and divide it into small florets. Cook cabbage in boiling salted water for about 10 minutes. Remove the roast from the stock. Spread the crust on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Heat the fat and sweat the flour in it. Deglaze with 1/4 litre cauliflower and meat stock. Simmer for about 8 minutes. Steam sugar snap peas in boiling salted water for approx. 5 minutes. Refine sauce with crème fraîche. Season to taste with salt, pepper and the rest of the horseradish. Heat the cauliflower in the sauce.
- 3
Simmer for about 8 minutes. Steam sugar snap peas in boiling salted water for approx. 5 minutes. Refine sauce with crème fraîche. Season to taste with salt, pepper and the rest of the horseradish. Heat the cauliflower in the sauce. Cut the roast open. Serve with vegetables and sauce. Garnish with parsley
Nutrition Facts
690 kcal
53 g
34 g
22 g
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