Roast ham with wild garlic remoulade and carrot croissants

Name: Roast ham with wild garlic remoulade and carrot croissants
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 7-10 Tbsp Ingredients for 8 people:; 2 medium-sized onions; 2 carrots + 1 kg carrots; 1 TABLESPOON black peppercorns; 0?$? Cloves; 2 Bay leaves; 3 kg cured pork ham (may be ordered in advance from the butcher); 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 1 Egg Yolk; 2 TABLESPOONS Milk; 1 kg Celeriac; 6 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 kg Whole milk yoghurt; 200 g ripened cream; 375 g Salad Mayonnaise; 3 TABLESPOONS Sugar; 7-10 Tbsp Pepper; 3 Eggs (size M); 1 small bunch of wild garlic; 100 g Apricot Jam; 40 g medium hot mustard; 1 collar Chervil or 2 pots of chervil; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 8

7-10 Tbsp Ingredients for 8 people:
2 medium-sized onions
2 carrots + 1 kg carrots
1 TABLESPOON black peppercorns
0?$? Cloves
2 Bay leaves
3 kg cured pork ham (may be ordered in advance from the butcher)
1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
1 Egg Yolk
2 TABLESPOONS Milk
1 kg Celeriac
6 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 kg Whole milk yoghurt
200 g ripened cream
375 g Salad Mayonnaise
3 TABLESPOONS Sugar
7-10 Tbsp Pepper
3 Eggs (size M)
1 small bunch of wild garlic
100 g Apricot Jam
40 g medium hot mustard
1 collar Chervil or 2 pots of chervil
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Onions peel and quarter. Wash and peel 2 carrots and cut them into large pieces. Put onions, carrots, peppercorns, cloves, bay leaf and 3-4 litres of water in a large pot. Cover and bring to the boil. Add ham, bring to the boil again and simmer covered over a low to medium heat for 2 1/2-3 hours.
2
In the meantime, unroll the pizza dough. Cut dough lengthwise into 16 strips (approx. 1.5 cm wide). Spread 4 Schillerlocken moulds (14 x 3.5 cm) or self-made bags of aluminium foil with fat. Wrap each 2 strips of dough around a tin with a slight overlap and place them on a baking tray lined with baking paper. Whisk the egg yolks with milk. Spread the dough with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes. Let the finished croissants cool down a little, then pull out the moulds and let the croissants cool down on a cake rack. Process the remaining dough strips in the same way. Wash and grease the moulds again
3
For the salad, peel, wash and finely grate 1 kg of carrots and celery. Knead celery with lemon juice and about 1 teaspoon salt. Fold in carrots. Mix 500 g yoghurt, sour cream and mayonnaise. Season to taste with sugar, some salt and pepper. Mix sauce and salad, let it soak through and season again with salt and pepper
4
For the tartar sauce, boil eggs hard, quench and peel them. Wash the wild garlic, shake dry and chop finely. Dice the eggs. Mix everything with mayonnaise and 500 g yoghurt. Season to taste with salt and pepper
5
Lift the ham out of the stock. Put it on a fat pan and let it cool down for about 15 minutes. Pour the stock through a fine sieve, collect and measure out approx. 300 ml (use the remaining stock for other purposes). Remove rind and fat from the ham. Mix jam and mustard, spread on roast. Pour in 300 ml stock and roast in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 30 minutes
6
Wash the chervil and shake dry. Fill a part of farmer's salad into the carrot croissants and garnish with chervil greens. Cut the finished roast into thin slices and arrange on a large platter with some tartar sauce and some carrot croissants. Add the remaining tartar sauce, carrot croissants and salad