Roast pork ham

Name: Roast pork ham
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1.5 kg Roast pork ham without rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Potatoes; 250 g Celeriac; 500 g Carrots; 500 g Leeks (leek); 250 g Onions; 4 Tomatoes; 1/8 l dry white wine; 100 g medieval Gouda cheese; 2 Federation Dill

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1.5 kg Roast pork ham without rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Potatoes
250 g Celeriac
500 g Carrots
500 g Leeks (leek)
250 g Onions
4 Tomatoes
1/8 l dry white wine
100 g medieval Gouda cheese
2 Federation Dill

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 2 1/2 hours.
2
In the meantime, peel and wash the potatoes, celery and carrots. Cut potatoes into slices, carrots into sticks and celery into cubes. Clean, wash and slice the leek. Peel and slice onions.
3
Clean, wash and cut the tomatoes into eighths. Add the vegetables to the meat 30 minutes before the end of the cooking time. Sprinkle with salt and pepper. Pour on wine. Coarsely grate cheese. Wash the dill, put something aside for garnishing.
4
Finely chop the rest. Mix cheese and dill and spread on the roast 20 minutes before the end of cooking time. Arrange vegetables and meat on a plate and garnish with dill.