Roast ham in bread dough
- 2 Onions
- 1,4 kg cured ham roast
- salt
- 1 TL Peppercorns
- 2 Bay leaves
- 1 Bunch Parsley
- 1 Pot of marjoram
- 3 EL grainy mustard
- 1/2 cube (20 g) fresh yeast
- (alternatively 1 bag of dry yeast)
- 1/2 pack (500 g) Baking mix for crusty bread
- 1 can (n ) (850 ml) Sauerkraut
- 1 EL clarified butter
- 2 sour apples
- 1 EL lemon juice
-
Parsley - Flour
120 minutes
easy
- 1.
- Onions peel and quarter. Wash meat. Approx. Boil 2 liters of water. Add salt, peppercorns, bay leaves and onions. Cook the meat in it for about 1 hour over medium heat. Then drain well. Keep the stock. In the meantime, wash and chop the herbs for the crust and mix with the mustard, except for a tablespoon. Dissolve the yeast in 350 ml of lukewarm water. Add the baking mixture and knead into a smooth dough. Cover and let rise in a warm place for about 20 minutes. Roll out on a floured surface. Spread the herb paste in the middle. Wrap the roast in it, brushing with water. Cut off any excess dough, cut out decorations and form small rolls. Cook everything in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 30 minutes. Meanwhile, sauté sauerkraut in hot lard. Wash, quarter and core the apples. Cut the pulp into pieces, drizzle with lemon juice. Add the apples and 1/4 liter of meat stock to the sauerkraut. Approx. Cook for 15 minutes. Fold in the remaining herbs. Serve garnished with parsley
- 2.
- Per serving (for 4 people) approx. 3650 kJ / 870 kcal. 95 E g / 12 F g / 93 KH g.Per portion (for 6 people) approx. 2430 kJ / 580 kcal. E 63 g / F 8 g / KH 62 g
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