John Myers
Westphalian Ham with Calvados Melon and Horseradish Cream
The perfect westphalian ham with calvados melon and horseradish cream recipe with a picture and simple step-by-step instructions.
Apple-horseradish
- 1 Pc. Honeydew melon
- 10 cl Calvados
- Salt and pepper
- 3 tbsp Freshly grated horseradish
- 2 Pc. Apples small
- 1 Pc. Freshly squeezed lemon juice
- 200 ml Sweet cream
- 1 packet Cream stiffener
- Salt and pepper
- Worcester sauce
- Arrange the ham on 5 plates and refrigerate. Halve the honeydew melon, cut out balls with a ball cutter and place in a bowl. Marinate with calvados, season with salt and pepper. Freeze in the freezer for 30 minutes.
- For the apple horseradish, mix the freshly grated horseradish with a peeled, pitted and grated apple and drizzle with lemon juice. Beat the cream with the cream stiffener until it is very stiff. Carefully fold in the apple horseradish mixture. Season to taste with salt, pepper and Worchester sauce. Add the calvados melon to the ham. Splash the apple horseradish next to it and garnish with apple wedges from the second apple.
Facebook Comments