Roasted Ham
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 439 kcal | (21 %) | ||
| Protein | 34.8 g | (36 %) | ||
| Fat | 24.9 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) |
Ingredients
- For the ham
- 1 kilogram trimmed Smoked ham
- 100 grams Cucumber
- 1 Apple
- 8 Radish
- 250 grams Crème fraiche
- 125 grams Yogurt (0.1% fat)
- 4 Tbsps grated Horseradish
- 4 Tbsps Cumberland sauce
- salt
- freshly ground peppers
- For the salad
- 125 grams Lentils
- 1 small Cauliflower
- 300 grams green Beans
- 125 milliliters Vegetable broth
- 4 Tbsps olive oil
- 3 Tbsps White vinegar
- 1 pinch sugar
- 1 bunch Chives
Preparation steps
For the ham: Fry ham in a nonstick frying pan on all sides. Place into an ovenproof dish and roast in preheated oven at 175°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for 50-60 minutes.
Rinse cucumber. Rinse apple, cut into quarters and remove seeds. Rinse radish and trim. Finely dice cucumber, apple and radish dice. Mix together crème fraîche, yogurt, horseradish and Cumberland sauce. Season with salt and pepper. Stir in cucumber, apple and radishes.
For the salad: Cover lentils with water in a pot and cook for about 30 minutes. Rinse and trim cauliflower, divide into florets and cook for 6-8 minutes in salted boiling water. Cook beans according to package instructions. Drain vegetables and lentils well. Mix vegetable broth with olive oil and vinegar. Season with salt, pepper and sugar. Mix marinade with vegetables and lentils. Rinse chives, shake dry and cut in rolls. Mix chives into salad.
Cut ham into thin slices and arrange together with horseradish cream and vegetable lentil salad and serve.
