Peppered Roast Ham
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅕ kilograms Fresh ham roast (uncured with rind)
- salt
- cloves
- 200 milliliters Beef broth
- 2 fresh Figs (for garnish)
- fresh parsley (for garnish)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rub ham roast with salt and carve rind with a sharp knife or an electric knife into a diamond pattern. Press cloves into slices in the rind. Place ham in a roasting pan, pour broth over top, cover and cook in the preheated oven for 1.5 hours. Then remove from the oven, uncover, increase the oven temperature to 220°C (approximately 450°F) and cook for another half an hour.
3.
Remove ham roast from the oven, arrange on a plate with parsley and figs and serve sliced.
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