Leg Ham with Puree

Ingredients

• 600 g leg ham (cooked)
• 500 ml chicken broth
• 1 kg starchy potatoes
• 60 g walnuts
• 1 tbsp Olive Oil
• Salt
• black pepper (freshly ground)
• 2 Garlic cloves
• 5 tbsp chopped parsley
• 0.5 tsp grated lemon zest
• 2 tsp lemon juice
• 5 tbsp olive oil
• 4 tbsp heavy cream

Instructions

1. 1.

   Slice the leg ham and gently warm it in the broth.

2. 2.

   For the walnut puree, peel the potatoes, roughly cube them, and simmer in salted water for about 25 minutes until tender. Peel the garlic and slice thinly.

3. 3.

   Coarsely chop the walnuts. Heat olive oil in a pan, briefly sauté the garlic, remove, and set aside for garnish. Add the walnuts to the pan, toast, remove from heat, and fold in chopped parsley.

4. 4.

   Drain the potatoes, return them to the hot pot, and roughly mash.

5. 5.

   Stir in lemon zest, lemon juice, and olive oil. Add the toasted walnuts and season with salt and pepper. Depending on desired consistency, fold in warmed cream.

6. 6.

   Plate the leg ham with the walnut puree, garnish with parsley and garlic slices, and serve.