A dish of ham, filled in the form of an accordion in three different fillings, which at the same time serve as a side dish for meat. Ready pork the ham is covered with deep incisions, and then laid out in them alternately different fillings: spinach in cream cheese, potato casserole and candied sweet potato. Potato and sweet potato pre baked in various forms. To gently fill the ham, vegetables should be sliced in very thin circles. Better for this use a vegetable cutter. Bake Hasselbach ham by covering it spicy honey glaze, and serve with the rest of the glaze for dipping. A delicious holiday can be enjoyed on holiday Пасхи. 
Time: 2hour. 20 minutes. Difficulty: easy Servings: one 2 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of finished ham on a bone weighing 3.5 kg.
- 4 tbsp. l (60 gr.) Butter, room temperature
- 1/4 Art. grated parmesan
- 0.5 tsp fresh thyme leaves
- 1/3 Art. + 1/4 Art. fat cream
- 2 small cloves of minced garlic
- 450 gr potatoes, peeled and sliced thick 0.3 cm
- 2 tbsp. l brown sugar
- 2 tbsp. l maple syrup
- 0.5 tsp ground cinnamon
- 350 gr orange sweet potato, peeled and sliced 0.3 cm thick.
- 60 gr cream cheese, room temperature
- 0.5 tbsp. grated gruyere
- 1/8 tsp grated nutmeg
- 280 gr frozen spinach, thaw
- 1 shallot, chopped
- 0.5 tbsp. honey
Recipes with similar ingredients: ham, sweet potato (sweet potato), Parmesan cheese, Gruyere cheese, spinach, cream, thyme, nutmeg, maple syrup, cinnamon, cream cheese
Recipe preparation:
- Preheat the oven to 200 ° C. Butter 2 forms for baking size 22×32 cm., 1 tbsp. l oil for each form.
- In a medium-sized bowl, mix the parmesan, thyme leaves, 1/3 Art. fat cream, half garlic, 0.5 tsp. salt and black pepper. Add the potatoes, mix to coat completely with the mixture, and evenly distribute in one of the prepared forms for baking.
- In a medium-sized bowl, mix brown sugar, maple syrup, cinnamon and 0.5 tsp. salt. Add yam, mix to cover completely with the mixture, and evenly distribute in another prepared baking dish.
- Cover both forms with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and sweet potato will become soft when pierced with a fork, another 5-8 minutes. Little cool. Reduce the temperature in the oven to 160 ° C.
- In a medium-sized bowl, mix cream cheese, gruyere, nutmeg remaining 1/4 tbsp. cream, remaining garlic, 0.5 tsp coarse salt and a little ground black pepper. Squeeze the spinach, to do this, put it in a clean kitchen towel and twist. Add spinach and mix to coat evenly. him.
- Lay the ham flat side down and grease up on chopping board. With a sharp knife, cut the ham into slices 1 cm thick. Cutting the whole ham into three quarters of it. heights.
- Fill the space between the first two slices of ham creamy spinach, pressing them to level the filling. Skip 3 slices (so that 2 cuts remain between them) and fill next cut with plenty of creamy spinach. Continue filling in the same order, distributing evenly mix of spinach in every third cut.
- Fill each cut next to the potato spinach casserole, evenly filling it every third cut. Fill out each cut next to potatoes and candied sweet potato filling, until the whole ham is filled.
- Put the ham on a wire rack mounted on a baking sheet, pour at the bottom of 2 tbsp. water and cover ham with aluminum foil. Bake until the ham is warm and the potatoes are slightly browned for about 1 hour 15 minutes.
- Melt in a stewpan over medium-low heat, meanwhile the remaining 2 tbsp. l (30 gr.) Butter. Add shallots and fry until soft for about 5 minutes. Add honey and warm it, stirring constantly. Add black pepper to taste.
- Remove the foil and apply on the surface of the ham approximately half the glaze. Return to oven and bake until frosting thickens, does not become glossy and golden, about 10 minutes more. Gently transfer the ham to the dish and pour the remaining with icing.
