Roast Ham with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 764 cal. | (36 %) | ||
| Protein | 52.61 g | (54 %) | ||
| Fat | 39.28 g | (34 %) | ||
| Carbohydrates | 53.06 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.93 g | (16 %) |
| Vitamin A | 1,797.57 mg | (224,696 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.07 mg | (26 %) | ||
| Vitamin B₁ | 1.58 mg | (158 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.37 mg | (98 %) | ||
| Folate | 72.09 μg | (24 %) | ||
| Pantothenic acid | 3.49 mg | (58 %) | ||
| Biotin | 4.65 μg | (10 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 57.29 mg | (60 %) | ||
| Potassium | 1,390.09 mg | (35 %) | ||
| Calcium | 133.82 mg | (13 %) | ||
| Magnesium | 98.09 mg | (33 %) | ||
| Iron | 4.71 mg | (31 %) | ||
| Iodine | 19.45 μg | (10 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 20.35 g | |||
| Cholesterol | 303.01 mg |
Ingredients
- For the ham
- 1 ½ kilograms salted Hot-smoked ham (boneless)
- 3 Tbsps vegetable oil
- 2 bunches parsley
- 2 Tbsps Mustard
- 500 grams small Sweet potato
- 250 grams Snow peas
- 1 bunch carrots (with green)
- Asparagus (500 grams, white and green)
- 1 lemon
- 4 Tbsps butter
- salt
- freshly ground peppers
- For the sauce
- 2 shallots
- 1 Tbsp butter
- 400 milliliters vegetable stock (from a jar)
- 250 grams Whipped cream
- 3 egg yolks
- lemons (Juice)
- salt
- freshly ground peppers
- ½ bed Cress
Preparation steps
For the ham, place ham in a roasting pan. Brush with 2 tablespoons of oil and place in oven. Cook for about 1 hour.
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
Rinse asparagus. Remove lower ends from green asparagus. Peel ends off completely from white asparagus. Trim carrots, leaving some green, and rinse. Rinse snow peas.
Add white asparagus to a pot of boiling salted water with lemon slices. Cook for 15-18 minutes, adding green asparagus when about 12 minutes remain. Drain.
Cook carrots for about 8 minutes in boiling salted water, adding snow peas when about 3 minutes remain. Drain.
For the sauce, peel shallots and finely chop. Saute in 1 tablespoon butter. Add vegetable stock and cream and simmer for about 5 minutes. Puree with an immersion blender and pass through a sieve into a saucepan. Warm up and stir in 3 egg yolks but do not boil. Season with salt and pepper and add lemon juice. Cut watercress with scissors and stir into sauce.
Coarsely chop parsley and briefly blanch in a sieve with hot water. Rinse with cold water, drain and mix with 1 tablespoon of oil. When approximately 15 minutes remain for ham, spread with 2 tablespoons of mustard and top with parsley mixture. Once ham is cooked, turn off oven and let rest for 10 minutes before removing. Meanwhile, peel potatoes. Gently cook in 1 tablespoon of butter. Add carrots, snow peas and asparagus and warm.
To serve, cut ham into thin slices and top with vegetables and sauce.
