Skinke Mignon – Danish Roast Ham

Dishes history

1. Danish ham roast – interpreted by me in an Austrian way.

The ham

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.

preparation

1. 1) Wash and dab the meat well, clean. 2) Put the oil in a tall pan with a lid. 3) Quarter the onion, cut the garlic into sticks.

The roast, sear

1. 1) Lard the ham with a portion of the garlic 2) Sear the meat well on all sides in a high pan. Remove the meat from the pan, season well with salt, pepper and caraway seeds. Put it back in the pan.

Simmer

1. 3) Fill the pan with plenty of water, add the soup cube (if you have a ready-made broth you should use it diluted with water), add the quartered onion and the remaining garlic. 4) Let it simmer for about 25 minutes on a medium setting (the core temperature should be 65-68 degrees). Turn the meat occasionally and brush with a little herb butter.

Side dishes and the finale

1. 5) Drain the broth and cook the potatoes and vegetables in it. 6) Heat the pan again, add a little herb butter, fry the meat in it briefly, turning it regularly and brush with herb butter. Possibly seasoning. 6) I use the gravy for the sauce and stir in some more creme fraiche, about 3-4 tbsp, so I get a wonderfully light sauce.

tip

1. * Skinke Mignon is really an insider tip, the meat better than fillet of saddle, lung roast. ** Use a homemade herb butter, among other things you can find my recipe “Garden herb butter” in my cookbook.