Roast ham with wild garlic remoulade & carrot croissants

Name: Roast ham with wild garlic remoulade & carrot croissants
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 2 Onions, 2 carrots; 3 kg cured pork ham roast (without rind; if necessary, order in advance from the butcher); 1 TABLESPOON black peppercorns; 3 Bay leaves; 8 TABLESPOONS Apricot Jam; 3 TABLESPOONS spicy mustard; 1 kg Carrots; 1 kg Celeriac; 6 TABLESPOONS Lemon juice; 7-10 Tbsp salt, 3 tablespoons sugar, pepper; 500 g Whole milk yoghurt; 200 g Schmand; 125 g Mayonnaise; 3 eggs, 1 bunch of wild garlic; 250 g Mayonnaise; 500 g Whole milk yoghurt; 7-10 Tbsp salt, pepper; 1 package (400 g) Pizza dough (refrigerated shelf)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

2 Onions, 2 carrots
3 kg cured pork ham roast (without rind; if necessary, order in advance from the butcher)
1 TABLESPOON black peppercorns
3 Bay leaves
8 TABLESPOONS Apricot Jam
3 TABLESPOONS spicy mustard
1 kg Carrots
1 kg Celeriac
6 TABLESPOONS Lemon juice
7-10 Tbsp salt, 3 tablespoons sugar, pepper
500 g Whole milk yoghurt
200 g Schmand
125 g Mayonnaise
3 eggs, 1 bunch of wild garlic
250 g Mayonnaise
500 g Whole milk yoghurt
7-10 Tbsp salt, pepper
1 package (400 g) Pizza dough (refrigerated shelf)

Directions

1
For the roast, peel and quarter the onions. Peel and wash the carrots and cut them into large pieces. Wash the roast, place in a large pot and add enough water (3-4 l) to cover the meat completely.
2
Add onions, carrots, peppercorns and bay leaf. Bring to the boil covered and simmer at low to medium heat for about 2 1⁄2 hours.
3
For the salad, peel, wash and finely grate carrots and celery. Knead celery with lemon juice and about 1 teaspoon salt. Knead in the carrots. Mix yoghurt, sour cream and mayonnaise. Season to taste with 3 tbsp. sugar, salt and pepper.
4
For the tartar sauce, hard-boil the eggs. Quench and peel. Wash the wild garlic, shake dry and chop finely. Dice the eggs. Mix everything with mayonnaise and yoghurt. Season to taste with salt and pepper.
5
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Lift the roast out of the stock. Place on a fat pan (deep baking tray) and leave to rest for approx. 15 minutes. Pour the stock through a fine sieve, collect and measure out approx. 300 ml (freeze the rest of the stock in portions as a base for sauces and soups).
6
For the crust, mix jam and mustard, spread on roast. Pour in 300 ml stock. Roast in the oven for about 30 minutes. Take out, cut thinly. Fill a part of the farmer's salad into the carrot croissants.
7
Serve the roast with remoulade, carrot croissants and the rest of the salad.
8
This is how the carrot croissants are made: Unroll the pizza dough. Cut lengthwise into 16 strips (1.5 - 2 cm wide). Grease 4 Schillerlocken moulds (14 x 3.5 cm) or self-made bags made of aluminium foil (video instructions at www.lecker.de/aluform) with 2 tablespoons of oil.
9
Wrap 1 strip of dough slightly overlapping around a mould. Whisk 1 egg yolk with 2 tbsp. milk. Brush the dough with it. Bake in the preheated oven (electric range: 200 °C) for 8-10 minutes. Process remaining strips of dough in the same way.
10
If necessary, oil the moulds from time to time.