Baked Ham in Sourdough Crust


Serves 4-6.

  • 1,5 kg boiled pork ham (flank or loin)
For the bread crust:
  • 375 g whole rye flour
  • 375 g whole wheat flour
  • 40 g fresh yeast
  • 450 ml water, lukewarm
  • 10 g sugar
  • 150 g sourdough starter
  • 1 egg yolk
  • salt

Combine the rye and wheat flour in a bowl, make a well in the center, and crumble the yeast into it. Add about 4-5 tbsp. of lukewarm water, carefully dissolve the yeast in it, add the sugar, and mix in some flour from the rim of the crater. Dust the paste you created with some flour, cover the bowl with a clean cloth, and let it rest in a warm place until the surface of the dough starts to show cracks.

Now add the remaining water, the sourdough starter, and a pinch of salt and knead it with your clean hands until it easily comes off the side of the bowl and is a homogenous dough. Form a ball and let the dough rise in the bowl for another 30 minutes.

Pat the ham dry and pre-heat it in the oven at 100°C for about 10 minutes. Meanwhile, knead the dough once more, dust your working surface with flour, and roll it into a 1 cm- thick rectangle about 38 x 40 cm big. For the garnish, slice off a strip of dough 10 cm wide so that a rectangle of approx. 28 x 40 cm remains.

FD127 1-5 600%

Next, wrap the warm ham into the dough as shown in the step photos. Combine the egg yolk with a little lukewarm water to create an egg wash and “glue” together the dough on the overlapping sides together to enclose the ham. Cut off any excess dough and fold the remaining dough under the ham. Combine all of the remaining dough and roll it out once more for the garnish: a rectangle about 5 millimeters thick and bout 32 x 50 cm wide. Then use a straight or fluted pastry cutter to cut strips about 1,5 cm wide. This should yield about 18 strips. Brush the wrapped ham with egg wash and decorate as shown above placing the dough strips in a criss-cross fashion over and around the ham, then egg wash again.

In a pre-heated oven, bake the ham at 200°C for about 5 minutes, then reduce the temperature to 180°C and bake for another 80 minutes. If it gets too dark, cover the ham with aluminium foil.

Once fully baked slice the ham with a sharp serrated knife and serve with a mixed salad and a classic Cumberland Sauce or a Madeira Sauce.

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Madeira Sauce

A fairly easy sauce that goes well with various kinds of grilled meat, lamb, roasted deer or this Baked Ham recipe.

Serves 4-6.

  • 50 g shallots
  • 10 g butter
  • 1/2 L veal stock
  • 1/8 L Madeira
  • salt, pepper
  • 50 g cold butter, diced

Peel, finely dice and sauté the shallots in 10 g butter until translucent. Deglaze with the veal stock, bring to the boil and let it reduce to about half. Add the Madeira, reduce some more to the desired viscosity and season with salt and pepper.

To finish the sauce remove the sauteuse from the heat, add the cold butter cubes and mix with an immersion blender until creamy.

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Classic Cumberland Sauce

Cumberland Sauce is a traditional savory sauce of British and French cuisines. Its main ingredients are most often red currant jelly, port wine, and spices. British food writer Elizabeth David discovered that the name Cumberland Sauce first appeared in the French cookbook La Cuisine Anglaise in 1904, but it was Auguste Escoffier (1846-1935) who helped the sauce to its fame in French cuisine. Sauce Cumberland goes very well with patés, venison, cold roasts and hams, and even lamb. The following recipe is very close to the original.

  • 1 untreated orange
  • 1 untreated lemon
  • 5 cl red wine
  • 250 g red currant jelly
  • 1 tsp english mustard powder
  • salt
  • a pinch cayenne pepper
  • a pinch ginger powder
  • 2 cl red Port wine

Wash and thinly peel the orange and lemon. None of the white part of the skin should come off. Then thinly slice the peels. Alternatively, you can use a zester as shown below.


In a small saucepan quickly bring the red wine to a boil and remove from heat. Add the orange and lemon zests and let steep for about 10 minutes, or until cool.


Add the red currant jelly and spices and mix well until all is incorporated. Fold in the Port wine and season to taste. The sauce will keep well as long as it remains refrigerated.

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Creamy Dill Sauce

This sauce (bowl on the left) goes well with any kind of steamed fresh water fish such as trout or salmon.JD8-1 (1)

  • 80 g onions
  • 1 tbsp butter
  • 1 tsp flour
  • 250 ml milk
  • 200 ml cream
  • 1 bayleaf
  • salt, pepper
  • 2 bunches fresh dill
  • dash of lemon juice

Peel and chop the onions. In a sauteuse heat the butter and sweat the onions. Dust with the flour, constantly stir and sweat until translucent without taking colour. Add the milk and cream, add bayleaf and season with salt and pepper. Let the sauce simmer, on very low heat, for about 20 minutes. Meanwhile wash and shake dry the dill and chop it finely. Strain the sauce through a fine sieve and stir in the chopped dill. Season more if necessary.

Apple-Onion Sauce

This sauce (bowl on the right) is traditionally served with pikeperch and can replace the Riesling sauce in this fish recipe.

Ingredients:JD8-1 (1)
  • 3 regular sized, sour apples (Boskoop, Golden Delicious, Granny Smith, Cox)
  • 200 g onions
  • 2 tbsp butter
  • salt, pepper
  • 1/2 tsp fresh marjoram, cut
  • 250 ml fish stock
  • 125 ml cream

Peel and quarter the apples, remove the core and then slice the quarters. Peel the onions and dice roughly. In a hot sauce pan melt the butter and sweat the onions together with the apples. Season with salt, pepper and marjoram. After adding the fish stock and the cream cover and let it simmer for about 15 minutes. Use an immersion blender to puree the sauce and let thicken on low heat. Season more if necessary.

Viennese Tafelspitz by Ewald Plachutta

The Tafelspitz is a dish originating from Viennese cuisine; it’s name comes from Austro-Bavarian dialects, referencing the cut of beef used in the recipe. It consists of a whole cut of beef (Knöpfl, Schlegl, Schwanzstück), boiled with root vegetables in beef broth, then sliced against the grain and served traditionally with horseradish, the boiled vegetables, and strained broth.

At age 21, Ewald Plachutta was the Chef de Cuisine of the Hotel Astoria in Vienna, Austria. In 1968, at the Cooking Olympics in Frankfurt, he won the gold medal. In 1991, he was crowned chef of the year by Gault-Millau, and in the consecutive year, he was awarded the prestigious 3 toques. In 1993, he was awarded his star by the Guide Michelin. In short, it is thanks to Ewald Plachutta that the classical Viennese way of cooking beef had its renaissance in the 1980s and 1990s. Here is his recipe of the Tafelfpitz:

Serves 6-8.

  •  1 onion, with peel, cut in half
  • 2 kg Beef Fricandeau (or rump roast–No. 4 in picture) with fat and tissue
  • 3,5l beef bone broth
  • 10-15 black pepper corns
  • 200g carrots, sliced
  • celeriac, diced
  • parsley root, diced
  • ½ leek, diced
  • chives, chopped



Brown the two onion halves on the iron stove or in a metal pan without oil over medium heat. Heat up the beef broth in a large stockpot until it boils.

Briefly rinse and wash the meat under running lukewarm water. Then place the meat into the boiling beef broth, constantly skim off the uprising foam. Reduce heat, add peppercorns and browned onion and let it simmer at max. 80°C water temperature for 2 -2.5 hrs. Don’t boil anymore!

25 minutes before the meat has finished cooking add the root vegetables and leeks.

The beef is cooked once it easily glides from a long meat fork when pierced.

Lift the meat out of the soup and transfer to a cutting board. Slice beef against the fiber about the thickness of a finger, place in soup plates, and garnish with the cooked vegetables and some chopped chives. Strain some of the remaining soup over each dish.

Serve with freshly grated horseradish.

For the Beef bone juice:

Bring 3 kg of beef bone pieces to boil in cool water, then pour away the water. Repeat two more times. Boil the bones a 3rd time, but this time for about ½ hour to ¾ hour and keep the “broth,” discarding the bones.

Pikeperch with red wine sauce and mashed potato towers


Serves 4.

For the pikeperch:
  • 4 pikeperch filets with skin of ca. 150 g each, and some flour to dust
  • 3 tbsp. olive oil
  • 150g shallots
  • 2 tbsp. peppercorns in brine
  • 600 ml good red wine
  • 1 pinch / 1 tsp. sugar
  • salt, pepper
  • some lime juice
For the potato mash:
  • 700 g mealy potatoes
  • salt
  • 100 ml milk
  • 100 ml cream
  • 40 g butter
  • pepper
  • freshly ground nutmeg
  • 200 g mealy potatoes
  • ca. 150 ml vegetable oil for deep frying

For the sauce, peel and cut the shallots in quarters and sauté in 1 tbsp. olive oil until translucent. Add the red wine and drained peppercorns and let reduce at medium heat to about 200 ml. Season with salt, pepper, and sugar and keep warm.

For the mash, wash, peel, and halve the potatoes. Boil them in in salted water, about 20 minutes, until soft. Once soft enough, drain the potatoes and let them cool until they stop steaming. Mash them with a masher. Meanwhile warm up the milk, cream, and butter until butter melts and season with salt, pepper, and nutmeg. Slowly whisk the milk mixture into the potatoes and keep warm.

For the chips, peel the potatoes, thinly slice them, and dry thoroughly. In a pot, heat the vegetable oil to 180°C and fry the chips in batches until crunchy. Let the oil drain on paper towels, and salt them to taste.

Salt, pepper, and lightly dust the fish filets with flour. Heat the remaining oil and pan-fry the filets on the skin side first until crunchy, turn, and finish roasting on the skin side.

Place the potato mash in a piping bag, and in alternating order, build little towers with the chips. Spoon some sauce and the shallots onto the pre-heated plates, place fish filets on top and add the potato towers.

Pikeperch with riesling sauce, apple, onion, and tomato

EC134-1 200% (1)

Serves 4.

  • 4 pikeperch filets, ca. 150 g each
  • salt, pepper
  • 1 tbsp oil
  • 20 g butter
For the riesling sauce:
  • 20 g shallots
  • 50 ml Riesling
  • 1 cl Noilly Prat
  • 200 ml fish stock
  • 125 ml cream
  • salt, cayenne pepper
  • some drops lemon juice
  • 1 egg yolk
  • 10 g cold butter, in cubes
For the vegetables:
  • 120 g red onions
  • 150 g apples
  • 80 g cherry tomatos
  • 1 tbsp chervil, chopped
  • 30 g butter
  • salt, pepper

Also: Chervil leaves as garnish.


Wash and dry the fish filets. Make diamond-shaped incisions in the skin, then add salt and pepper, and chill until the fish is needed.

For the sauce, peel and finely dice the shallots and place into hot sauteuse. Add the wine and Noilly Prat and bring to a boil. Add the fish stock and let reduce by about 1/3. Add the cream, reduce to low heat, and simmer until creamy. Season with salt, pepper, cayenne pepper and lemon juice. In a separate bowl mix the egg yolks with some of the hot sauce and once combined add with the butter cubes to the rest of the sauce. Keep warm and blend with an immersion blender before serving.

For the vegetables peel the onions and slice into thin rings. Wash and quarter the apples, remove the cores, and slice lengthwise. Wash the cherry tomatoes and cut in half. Heat the butter in a pan and sauté onions until translucent, add the apple slices, cook 1-2 minutes, add tomatoes and sauté another minute. Season with salt, pepper, and chervil.

For the fish, heat both butter and oil in a pan. Lightly dust the pikeperch filets with butter, place into the pan, and cook on each side for about 2-3 minutes.

Plate the fish on top of the vegetables on pre-warmed plates, arrange with the sauce, and garnish with the chervil leaves.