Ham with Pea Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,179 cal. | (56 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 85.6 μg | (143 %) | ||
| Vitamin B₁ | 4.4 mg | (440 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 39.9 mg | (333 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 2,064 mg | (52 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 769 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the ham
- 1 ½ kilograms and angeräucherte Pork shoulder (or Kassler)
- 1 tsp salt
- 1 tsp Juniper berries
- 1 Tbsp peppercorns
- 2 bay leaves
- 1 Tbsp Mustard seed (to taste)
- 1 pc Horseradish (fresh)
Preparation steps
For the ham: Choose a pot in which the ham fits without too much extra room. If the ham is already salty, do not salt the water. If not, add some salt into the water. Fill the pot about 3/4 full with water. Add the spices and bring to a boil. Place the ham in the boiling water, making sure that the ham is almost covered with water. Reduce the heat and let simmer uncovered about 90 minutes. The water should be consistently boiling.
For the pea puree: Rinse the potatoes and steam about 25 minutes. Boil the broth and add the peas. Cover and simmer for about 5 minutes. Puree the peas with a little broth.
Peel the potatoes and press through the ricer. Mix in the mashed peas, tahini and 3 tablespoons olive oil. As necessary, add in some vegetable broth until a thick puree forms. Season with salt and pepper and serve drizzled with a little olive oil.
Cut the ham into thin slices and serve with the pea puree on plates. Drizzle 1-2 tablespoons of the cooking broth over the ham and garnish with freshly grated horseradish. Serve immediately.
