Ham Roast with Salad

Ingredients

• Preiselbeermarmelade (zum Servieren)
• 1 kg Schinkenbraten (mit Schwarte)
• Salz
• Pfeffer
• 1 TL Pfefferkörner (weiß)
• 3 EL Honig
• 1 TL getrockneter Thymian
• 200 ml heißer Kalbsfond
• 250 g gemischter Blattsalat
• 1 grüne Paprikaschote
• 1 rote Paprikaschote
• 8 Tomaten (getrocknet, in Öl eingelegt)
• gehackte Kräuter (nach Belieben)
• 2 EL weißer Balsamessig
• 2 EL Olivenöl
• Salz
• Pfeffer
• 0.5 TL Zucker
• 2 EL geröstete Pinienkerne

Instructions

1. 1.

   For the ham roast preheat the oven to 200 °C. Score the rind crosswise and rub the meat with salt and pepper. Place the roast on the oven rack, add a baking tray or fat‑catching pan underneath. Roast in the preheated oven for about 1 hour until crisp. During roasting baste the roast repeatedly with its own drippings and the veal stock. Grind the peppercorns with thyme in a mortar, mix with honey, brush onto the roast and cook for an additional 40 minutes. Let it cool to lukewarm.

2. 2.

   For the salad wash and dry the mixed greens well. Clean the bell peppers and cut the flesh into strips. Drain the pickled tomatoes and chop into bite‑size pieces. Whisk vinegar with salt, sugar and pepper, then fold in oil. Toss the greens with pepper strips and herbs, marinate briefly. Plate on bowls, top with pickled tomatoes and sprinkle pine nuts. Slice the roast thinly with a sharp knife and arrange 3–4 fan‑shaped slices per portion beside the salad. Garnish with lingonberries and serve.