Skinke Mignon – Danish Roast Ham with Aceto Reduction

“Gerichte-Geschichte”

1. Skinke Mignon or Lårtungen stands for low-fat and delicious ham from the lower shell, the outer muscles of the leg. In German-speaking countries also known as fricandeau, tail piece, semerroll or, more precisely, tail roll. Not to be confused with filet mignon which comes from the sirloin.
2. This ham that is fried and then slowly cooked is very popular in Denmark. I present the ham Italian in aceto reduction on leek vegetables, seasoned with my KnoFinesse, which also goes perfectly with / on pan-fried meat and fish.

The garlic paste

1. Is a seasoning paste that I use for fried and grilled foods. The garlic is finely chopped with a handful of parsley and half a stick of celery. Clean the celery from the thin threads beforehand.
2. Press the whole thing with sugar, tomato paste and a dash of oil in a mortar with the pestle and mix.
3. Alternatively, the garlic paste can be refined with butter, cream or various oils.

The cabbage and leek vegetables

1. In a little oil, sweat first the onion, then the cabbage and the leek.
2. Caramelize the sugar, mix everything well.
3. Deglaze with (hesperid or apple) vinegar, season with salt and pepper, season with caraway seeds.
4. Finally pour a little brew from the pan over it.

The aceto reduction

1. In a hot pan, the onions, cut in half, are roasted briefly, then extinguished with plenty of balsamic vinegar.
2. Stir in the sugar and reduce to a low level.

The ham

1. Sear the ham and root vegetables (celery, carrots, parsnips) on all sides, remove from the pan and season with salt and pepper. Brush the top with KnoFinesse ©.
2. Pour approx. 1 liter of water into the pan. Dissolve the soup cube in it. Alternatively, you can use broth. Let the whole thing boil.
3. Now put the meat back in the pan and let the lid simmer for about 20-25 minutes until the core temperature is 68-70 degrees.
4. Remove the ham roast from the pan and let it rest for 5 minutes.