Easter ham in beer pastry
Ingredients for about 4 persons
- 0.5 kg pork neck, cured and smoked
- 1/2 onion
- 1/2 bunch mirepoix
- 175 g whole wheat flour
- 175 g rye flour
- 1 pack yeast (each 42 g)
- 250 ml light beer
- 0.5 kg white cabbage
- 125 g breakfast bacon
- 1/2 onion (chopped)
- 62.5 ml vegetable soup
- Salt, Pepper, Peppercorns, Bay leaf, Honey, Flour, Caraway, Vinegar, Lard
Here we go:
Cut the onion in half. Bring the water with the mirepoix, onion, 1 bay leaf and a couple of peppercorns to the boil. Add the meat and simmer for approx. 50 minutes. Take the pot off the stove and let the meat cool down in the stock. Lift¬ out and pat dry well.
For the dough, mix together the flours. Dissolve yeast in 125 ml of beer and mix together with 120 g of the flour to form a thick paste (poolish), cover and let rise in a warm place for approx. 30 minutes.Take the remaining flour, beer, poolish and 1 tsp. each of honey and salt and knead together¬ to form a smooth mass. Cover the dough and let rise in a warm place for approx. 30 minutes.
Preheat the oven to 190°C. Line the baking tray with some baking paper. Roll the dough on a floured countertop approx. 1 cm thick. Place the meat in the centre, wrap with the dough and place on the tray with the seam of the dough facing down. Bake the ham in the oven (middle rack) approx. 70 minutes, cut into portions and serve with the salad.
For the bacon cabbage salad, quarter the cabbage and cut out the stem. Cut the cabbage into strips and the bacon into small pieces. Brown the bacon and onion in 2 tbsp. of lard. Add the cabbage, deglaze with 2 tbsp. of vinegar and pour on the soup. Season with salt, pepper and caraway and steam for approx. 10 minutes. Reduce heat, leave the cabbage in for another 10 minutes.