Glazed ham roast
- 1 kg Pork ham (leg)
- salt, pepper
- 1 tablespoons (20 g) Butter / Margarine
- 3-4 small onions
- 3/8 l Vegetable broth
- 250 g Noodles (e.g. B. Penne)
- 1 Dose ( n) (425 ml) Apricots
- 2 Bund Spring onions
- 2 Garlic cloves
- 1 EL Apricot jam
- 1 EL pickled green pepper
- 3-4 EL (75 g) Sugar
- 100 ml white wine vinegar
150 minutes
light
- 1.
- Wash the meat, pat dry and season. Spread the fat in flakes on top. Fry slowly in the roaster in a hot oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 2 hours. Peel the onions, cut in half, add with the stock after approx. 30 minutes
- 2.
- Cook the pasta in boiling salted water for about 12 minutes. Drain the apricots. Clean and wash the spring onions. To cut in pieces. Peel and chop the garlic
- 3.
- After approx. 1 1/2 hours, brush the roast with jam, sprinkle with green pepper and set the oven to 200 ° C (convection: 175 ° C / gas : Shift up to level 3). Keep the roast warm, keep the stock
- 4.
- Drain the pasta. Caramelize the sugar, deglaze with the meat stock and vinegar. Simmer the spring onions and garlic in it for about 5 minutes. Then mix with pasta and apricots. Serve everything
- 5.
- Drink: cool rosé wine
1 person approx:
- 730 kcal
- 3060 kJ
- 66 g protein
- 13 g fat
- 82 g of carbohydrates
Leave A Comment