An excellent Italian Easter table festive dish style. Tuscan bread differs from other types of baking in that it does not contain salt at all and its neutral taste is excellent complements other ingredients without interrupting them. Therefore tuscan bread will be the perfect filling for ham roll, which absorbs all the juices and tastes released during baking. Mix bread with pine nuts, raisins, spinach, grated parmesan and olives and stuff the mixture with chopped ham, grated paste of fragrant herbs. Then the ham rolls into tight roll, fried until crispy on the stove and baked until cooked in the oven. Remaining bread stuffing you can also bake it separately from the ham and serve it as tasty and сытный гарнир. 
Time: 8hour. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 fresh ham on the bone, with skin (weighing 3.5 kg.)
- 2 carrots
- 1 onion
- 2 stalks of celery
- 1 handful of fresh sage leaves
- 1 small loaf of yesterday’s Tuscan bread torn on pieces of 5 cm.
- 2 tbsp. milk
- 1/3 Art. roasted pine nuts
- 0.5 tbsp. light raisins
- 0.5 tbsp. mixes of different pitted olives, chopped
- 4 garlic cloves, minced
- 2 tbsp. spinach leaves
- 0.5 tbsp. grated parmesan
- 3 tbsp. l chopped basil
- 4 branches of fresh thyme, tear off the leaves and chop
- 3 tbsp. l chopped parsley
- The juice of half a lemon
- 3/4 Art. olive oil
Recipes with similar ingredients: pork ham, ham, carrots, celery, spinach, parmesan cheese, pine nuts, sage, basil, thyme, olives, raisins
Recipe preparation:
- Put the ham on a large chopping board. Remove the bone and expand the meat with a butterfly; set aside the bone.
- Cook the broth: put the bone from the ham into a large the pan. Add carrots, onions, celery and sage. Fill with water and bring to a boil over medium heat. Cook the broth with a weak boil without lid. Remove foam and simmer until broth Do not evaporate to 2 liters., About 2 hours. Strain the liquid and measure 1 liter Freeze remaining broth or use in cooking other dishes.
- Meanwhile, cook the ham and toppings: in a bowl medium-sized soak bread in milk until soft for about 15 minutes. Squeeze the bread and place it in a large bowl. Add pine nuts, raisins, olives, garlic, spinach, parmesan and mix.
- Lay the ham with the bold side up. Make a sharp knife parallel incisions 0.5 cm deep. 5 cm apart each other in opposite directions to get mesh pattern. Add plenty of salt and pepper to the meat. Mix the leaves in a bowl basil, thyme and parsley. Add lemon juice and enough olive oil to make a paste, about 0.5 tbsp. Grate a paste of greens all ham.
- Preheat the oven to 175 °.
- Place the ham with the bold side down. Lay out a few glasses of bread filling in the center of the ham. Roll the ham into a roll so that the filling is evenly distributed. Remaining stuffing You can bake on a baking sheet 40 minutes before serving. Tie rolled ham with kitchen thread in several places on distance of 7 cm
- In a brazier large enough to hold the ham, on medium heat, heat 1/4 tbsp. olive oil. Put the roll out ham and fry on all sides, about 20 minutes. Lay out the ham and install a wire rack in the frypot (or make it from aluminum foil).
- Put the ham on the wire rack. Pour half the broth into brazier. Put in the oven and bake for 4 hours, watering every 30 minutes with liquid from a broiler. Top up if necessary. more broth. When the ham is soft, remove it from Oven and put on a cutting board. Cover the ham aluminum foil and let it rest for at least 30 minutes.
- Cut the rope and cut the ham into slices about 5 thick see Serve with the remaining filling and polenta.
