Baked Ham with Beet Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 837 cal. | (40 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,297 mg | (32 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 kilograms slightly salted Roasted ham (with the bone and without the skin)
- 2 Tbsps vegetable oil
- 1 shallot
- 1 egg yolk
- 4 Tbsps breadcrumbs
- 40 grams softened butter
- 2 Tbsps granulated instant Mustard
- 1 Tbsp honey
- salt
- freshly ground peppers
- 1 kilogram Beets
- 4 scallions
- 100 grams Mayonnaise
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 1 tsp honey
- freshly ground peppers
- salt
- 2 Tbsps Caper
Preparation steps
Preheat the oven to 160°C (approximately 350°F).
For the baked ham: Rinse the ham and pat it dry. Fry the ham lightly in a frying pan with the preheated vegetable oil. Remove from the pan and place in a deep roasting pan. Peel the shallot and chop finely. Add in the egg yolk, breadcrumbs, butter, mustard and honey. Stir well and season with salt and pepper. Spread the mixture over and around the ham. Bake in the oven for about 2 1/2 hours. If needed, add a little water to the roasting pan.
For the salad: Rinse the beets and steam evenly for about 50 minutes. Let them cool until lukewarm. Rinse and trim the scallions and cut into rings. Mix the mayonnaise and yogurt, and season with lemon juice, honey, pepper and a little salt. Peel the beets, and dice finely. Add the scallions and capers to the beets, mix and season with the salad dressing.
When the ham is done, slice and serve with the beet salad.
