Roast ham with vegetable sauce and salad
very easy
120 mins
120 mins
Ingredients
- 1 kg Roast ham (from the upper leg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 bunch of greens
- 2 Carrots
- 1 Onion
- 4 TABLESPOONS + 1 tsp mustard
- 2 Bay leaves
- 3 Juniper berries
- 750 ml Vegetable broth
- 3 TABLESPOONS White wine vinegar
- 1 TEASPOON Honey
- 3 TABLESPOONS Olive oil
- 200 g mixed green salad
- 1 pinch Sugar
- 4 Stem(s) Chervil
Directions
- 1
Wash the meat and rub dry. Season with salt and pepper. Heat oil in a roasting pan. Fry the meat for 8-10 minutes, turning it over. Clean, wash and coarsely chop the greens. Peel and wash carrots and cut them into large pieces. Peel and chop onion. Remove the roaster from the stove and spread the meat with 4 tablespoons of mustard. Add vegetables, onion, bay leaves and juniper berries, pour on broth and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 1 1/2 hours. Pour the stock over it from time to time
- 2
For the vinaigrette, mix vinegar, 1 tsp. mustard and honey. Fold in the olive oil bit by bit. Season to taste with salt and pepper. Clean and wash the salad and drain well. Pluck into bite-sized pieces
- 3
Remove the finished roast and keep warm. Puree the vegetables in the stock with a blender and pass through a sieve. Season to taste with salt, pepper and sugar. Wash the chervil and shake dry. Pluck leaves from the stems. Mix salad and vinaigrette. Cut the roast into slices. Arrange 3 roast slices with salad and sauce on each of 4 plates, garnish with chervil. Roasted baguette tastes good with it
Nutrition Facts
460 kcal
11 g
18 g
60 g
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