Burgundy Ham in Jelly
Burgundy Ham in Jelly - Rich hollandaise served with sweet and savory ham.
Ingredients
- For the ham
- 1 ½ kilograms Burgundy ham (or Kassler)
- olive oil
- 18 sheets white gelatin
- 750 milliliters hot Beef stock
- 250 milliliters Cider
- 8 Tbsps lemon juice
- salt
- freshly ground peppers
- freshly grated Nutmeg
- thyme
- For the hollandaise sauce
- 250 grams butter
- 3 egg yolks
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 140°C (approximately 275°F) convection/ 190°C (aproximately 325°F) convention. Rinse the meat and pat dry, then brush with a little oil. Place the meat in a large baking dish and cook for 45 minutes in hot oven. Remove the ham and let it cool.
Soften the gelatin in cold water. Heat the cider and dissolve the gelatin in it. Mix with the hot stock, lemon juice, pepper and nutmeg. Pour the liquid into the baking dish with the meat, so the meat is completely covered. Chill overnight.
Place the baking pan in in hot water before serving. Turn out and cut the roast with the gelatin into slices and arrange on a plate. Cut the excess gelatin into stars and decorate the ham. Garnish with thyme.
For the sauce, heat the butter in a saucepan and skim off foam. Cool the clarified butter. Prepare a water bath. Mix the egg yolk with 1 tablespoon water in a metal bowl and beat with a whisk over warm water until smooth. Add the butter drop by drop while stirring constantly and beat until sauce is creamy. Season with lemon juice, salt and pepper. Serve the ham with the sauce.
