Rügen Knocked Ham

Name: Rügen Knocked Ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 thick slices of raw ham (320-400 g); 1/2 l Milk; 7-10 Tbsp grated nutmeg; 1 kg Potatoes (mainly mealy cooking); 7-10 Tbsp Salt; 1 bundle (approx. 500 g) young carrots; 300 g frozen peas; 1 collar Parsley; 200 ml Buttermilk; 50 g Butter or margarine; 50 g Flour; 2 Eggs (size M); 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 thick slices of raw ham (320-400 g)
1/2 l Milk
7-10 Tbsp grated nutmeg
1 kg Potatoes (mainly mealy cooking)
7-10 Tbsp Salt
1 bundle (approx. 500 g) young carrots
300 g frozen peas
1 collar Parsley
200 ml Buttermilk
50 g Butter or margarine
50 g Flour
2 Eggs (size M)
7-10 Tbsp Pepper
3 TABLESPOONS Oil
7-10 Tbsp Cling film

Directions

1
Place the slices of ham between cling film and tap them flatter. Season the milk with nutmeg and place the ham slices in it for a few hours. Wash, peel and quarter the potatoes.
2
Cook the potatoes in salted water for about 20 minutes. Clean, wash and slice the carrots diagonally. Bring a little salted water to the boil in a pot, add carrots and frozen peas and cook covered for 8-10 minutes.
3
Wash parsley, dab dry and chop except for something to garnish. Drain potatoes, add buttermilk and 20 g fat and mash. Season mashed potatoes with salt and nutmeg and keep warm.
4
Drain peas and carrots, toss with half of the parsley and keep warm as well. Drain the ham well. Put the flour on a plate. Whisk eggs with pepper and nutmeg in another deep plate.
5
Heat the oil in a coated pan. Turn the ham first in flour and then in egg. Fry in the hot oil from both sides until golden brown. Arrange ham with pea vegetables and mashed potatoes on plates.
6
Sprinkle with the remaining parsley. Melt the remaining fat, spread over the vegetables and puree and serve garnished with parsley.