Roast Ham
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
1170
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,170 cal. | (56 %) | ||
| Protein | 150.62 g | (154 %) | ||
| Fat | 51.22 g | (44 %) | ||
| Carbohydrates | 18.08 g | (12 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 2.91 g | (10 %) |
more nutritional values
| Vitamin A | 81.31 mg | (10,164 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 1.85 mg | (15 %) | ||
| Vitamin B₁ | 3.57 mg | (357 %) | ||
| Vitamin B₂ | 1.86 mg | (169 %) | ||
| Niacin | 57.11 mg | (476 %) | ||
| Vitamin B₆ | 2.36 mg | (169 %) | ||
| Folate | 85.69 μg | (29 %) | ||
| Pantothenic acid | 3.76 mg | (63 %) | ||
| Biotin | 20.45 μg | (45 %) | ||
| Vitamin B₁₂ | 3.84 μg | (128 %) | ||
| Vitamin C | 6.56 mg | (7 %) | ||
| Potassium | 2,017.83 mg | (50 %) | ||
| Calcium | 125.31 mg | (13 %) | ||
| Magnesium | 146.79 mg | (49 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 13.53 μg | (7 %) | ||
| Zinc | 16.88 mg | (211 %) | ||
| Saturated fatty acids | 17.56 g | |||
| Cholesterol | 576.32 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 5 cloves
- 2 bay leaves
- 5 peppercorns
- 3 allspice
- 2 kilograms salted ham (with skin)
- 3 Tbsps medium-hot Mustard
- 1 tsp chopped fresh rosemary
- 1 Tbsp honey
- 2 egg yolks
- 4 Tbsps breadcrumbs
Preparation steps
1.
Pierce the onion with the cloves. Add with the remaining spices and the ham in a large pot, add enough water to cover three-quarters of the ham, bring to a boil (skim foam, if needed) and cook covered for about 4 hours or until done.
2.
Preheat the oven to 200°C (approximately 375°F) convection/225°C (approximately 425°F) convention. Mix the mustard with rosemary, honey, egg yolk and 3 tablespoons breadcrumbs. Lift the ham from the broth, pat dry with paper towels and brush with mustard mixture. Sprinkle with the remaining breadcrumbs and bake in preheated oven on a wire rack in a broiler pan until crunchy and golden brown. Remove from the oven and cut into thin slices. Serve with a dipping sauce, stewed or boiled potatoes and red cabbage.
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