Easter Ham in Mountain Hay

Trick: The hay gives the ham a special fragrance and flavor.

This recipe is designed for about 10 servings or a whole ski course – to enjoy the ceremony of cutting the ham in company.

1. cut the pork rind of the suckling pig leg into lozenges of about 2 cm edge length. In a large saucepan, bring a sufficient mass of water to a boil. Put the leg in, reduce the temperature and let it cook for 2.5 hours.

2. add the vegetables, cleaned or peeled and cut into coarse pieces. Remove the peel from the onion, add the bay leaf spice and the clove and add to the meat in the pot with the peppercorns, juniper berries and the bouquet garni. 3.

3. mix well the hay with the egg white. Spread a baking sheet with parchment paper and spread a small amount of hay evenly on it. Place the well-drained ham on top and cover it exactly with the remaining hay.

Cook the ham in the hay at 200 °C in a heated oven for 30 minutes. Take out, remove the hay and cut the ham into slices. For the mustard butter, melt the butter in a bowl and stir it into the mustard. Serve the ham slices with the mustard butter.

Tip: Order the meat from the butcher a week in advance.

Tip: Always use an aromatic ham, this will give your dish a wonderful touch!

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