Schinkenbraten

Ingredients

• 2 kg lightly pickled ham roast (with bone and without rind)
• 2 tbsp plant oil
• 1 Shallot
• 1 egg yolk
• 4 Tbsp breadcrumbs
• 40 g soft butter
• 2 tbsp coarse mustard
• 1 tbsp liquid honey
• Salt
• Pepper (freshly ground)
• 1 kg beetroot
• 4 Spring Onions
• 100 g mayonnaise
• 100 g yogurt
• 1 tbsp Lemon Juice
• 1 tsp liquid honey
• Pepper (freshly ground)
• Salt
• 2 tbsp capers

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Rinse the ham and pat dry. In a pan, sear all sides in hot oil for a short time. Remove from pan and place on a deep baking tray. Peel and finely chop the shallot. Mix the egg yolk, breadcrumbs, butter, mustard, and honey; season with salt and pepper. Spread this mixture over the ham. Bake in the oven for about 2.5 hours, adding a little water as needed.

3. 3.

   For the salad, wash the beetroot and steam it for about 50 minutes until tender. Let it cool to lukewarm. Wash and trim the spring onions, cut into rings. Whisk mayonnaise with yogurt; season with lemon juice, honey, pepper, and a pinch of salt. Peel and dice the beetroot. Combine the beetroot, spring onions, and capers with the dressing and taste.

4. 4.

   Serve sliced ham with the salad.