Roast ham with pineapple crust

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Peel and halve 2 onions. Wash the meat. Boil up about 2 litres of water. Add onions and bay leaves and season with salt and pepper. Add meat and cook for about 1 1/2 hours at medium heat. In the meantime, peel the remaining onions for the crust and chop them finely.

2. 2

   Drain the pineapple. Finely chop 2 pineapple rings and remaining bay leaves. Mix with mustard and egg yolk. Season with salt and pepper. Remove the roast from the pot and dab dry well, keep the stock. Coat the roast with the crust, pressing lightly. Place on the fat pan. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 1 hour. In the meantime clean, wash and dice the peppers. Add to the fat pan and pour 1/2 litre of stock on top. Cut the rest of the pineapple into pieces. Add sauerkraut and pineapple pieces 1/2 hour before the end of the cooking time also to the fat pan.

3. 3

   Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 1 hour. In the meantime clean, wash and dice the peppers. Add to the fat pan and pour 1/2 litre of stock on top. Cut the rest of the pineapple into pieces. Add sauerkraut and pineapple pieces 1/2 hour before the end of the cooking time also to the fat pan. If necessary, add another 1/4 litre of stock. Place the sauerkraut on a plate and arrange the roast on top. Sprinkle with parsley and garnish