Glazed Ham with Béchamel Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the ham
- 1 gram ham
- salt and freshly ground pepper
- 750 grams carrots
- 3 Tbsps honey
- 1 Tbsp Dijon mustard
- 40 grams chopped Hazelnuts
- parsley (for garnish)
- For the potatoes
- 1 kilogram waxy potatoes
- salt and peppers
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 750 milliliters clear Beef broth
- 100 grams grated Emmentaler cheese
- grated Nutmeg
- 2 Tbsps chopped Dill
Preparation steps
For the ham: Season ham with salt and pepper. Place on a broiler pan and roast in an oven preheated to 180°C (approximately 350°F) for 2 hours.
Peel and chop carrots. Boil carrots in salted water for 6 minutes, then drain.
For the potatoes: Peel potatoes, cut smaller (depending on size) and boil for 25-30 minutes in salted water, then drain. Heat butter in a pan and cook flour. Deglaze with broth, stir with a whisk and simmer for 5 minutes. Stir in cheese and allow to melt. Season sauce with salt, pepper and nutmeg. Add potatoes and keep warm.
After 1 hour cooking time, baste ham wih about 500 ml (approximately 2 cups) of water. Add carrots to pan 30 minutes before the end of cooking time and stir in hazelnuts. Combine honey and mustard and brush onto ham. Remove and let rest for 10 minutes.
Carve ham and serve with potatoes. Garnish with dill and parsley.
