Roast Ham

For the ham roast, wash and coarsely dice the vegetables. Cut the pork rind in a diamond shape, season with salt and pepper. Heat clarified butter in a roasting pan, brown the ham on the meat side, add the vegetable cubes and fry briefly.

Add herbs and spices, pour soup and stew in preheated oven at 200° C for about 2 hours.

Whisk honey, beer and mustard. After 1 hour, brush the pork rind with the mixture, repeat several times. If necessary, add a little soup.

Remove the roast ham and keep it warm. Finely puree the gravy, pass through a sieve, thicken with butter flakes and season with salt and pepper.

Preparation Tip:

Fennel or glazed carrots go well with the roast ham.

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