Ham with Vegetable Filling
Ingredients
- For the filling
- 1 Zucchini
- 2 carrots
- 1 onion
- 200 milliliters milk
- 6 White rolls (day old)
- 2 Tbsps butter
- 2 eggs
- breadcrumbs (as needed)
- salt
- freshly ground peppers
- Nutmeg
- For the ham
- 800 grams Roasted ham roulade (prepared by the butcher)
- 40 grams clarified butter
- 150 milliliters dry white wine
- 300 milliliters Beef stock
Preparation steps
For the filling: Rinse zucchini, cut in half, remove seeds and cut flesh into small cubes. Peel carrots and onions and cut into small cubes. Boil milk. Thinly slice rolls, place in a large bowl and season well. Melt butter in a pan. Pour boiling milk over rolls and let sit for about 10 minutes.
Sauté onion, zucchini and carrots in hot butter and add to rolls. Stir in eggs and mix well. If dough is too soft, knead in breadcrumbs.
For the ham: Rinse ham, pat dry and season with salt, pepper and nutmeg. Put filling onto meat and roll up. Secure with kitchen twine.
Sauté ham on all sides in a roasting pan with hot butter. Deglaze with wine and broth. Roast for 1-1 1/2 hours. Remove from oven, remove string, slice and serve drizzled with pan sauce.