Ham with Vegetable Filling

Ingredients

• 1 Zucchini
• 2 carrots
• 1 onion
• 200 ml milk
• 6 rolls (from yesterday)
• 2 tbsp butter
• 2 Eggs
• semolina breadcrumbs (as needed)
• Salt
• Pepper (freshly ground)
• nutmeg
• 800 g ham roast (pre‑prepared by butcher)
• 40 g clarified butter
• 150 ml dry white wine
• 300 ml meat stock

Instructions

1. 1.

   Wash, trim, halve and dice the zucchini. Peel and dice the carrots and onion. Bring milk to a boil. Slice the rolls into thin pieces, place in a large bowl and season heavily. Melt butter in a pan. Pour boiling milk over the rolls and let soak for about 10 minutes.

2. 2.

   Sauté the onion with zucchini and carrots in butter, then add to the rolls. Add eggs and mix well. If the dumpling dough is too soft, knead in breadcrumbs. Wash, pat dry, spread and season the ham with salt, pepper and nutmeg. Spread the dumpling mixture over the ham, roll it up and tie with kitchen twine.

3. 3.

   In a roasting pan, sear the roast on all sides in hot clarified butter, deglaze with wine and add stock. Roast in a preheated oven for 1–1½ hours. Remove the finished roast, cut into slices, drizzle with some stock and serve.