Bayonskinke with courgette terrine and vegetable salad

Ingredients for Bayonskinke with courgette terrine and vegetable salad

Instructions for Bayonskinke with courgette terrine and vegetable salad

To prepare the Bayonskinke with courgette terrine and vegetable salad recipe, please follow these instructions:

Cook the ham covered by water 46-60 minutes. Let it draw a quarter of an hour in the water.

Remove net, rind and fat on the ham and place it in a small baking pan. Stir the ingredients for the butter on the ham and glaseringen together. Style it in the oven at 200 for about 25 minutes on the surface is golden and crisp.

Crack clæk courgetterne lengthwise and cut them into slices across. Got them in salted boiling water and boil them 5 minutes. Rinse with cold water and cloud water by them.
Boil the peas 1 minute, si water from and mix them with courgetterne. Put wax paper in the bottom of a loaf that holds 1 liter. Butter and sprinkle with breadcrumbs. The vegetables came in.

Whisk milk and cornstarch together, then add eggs, parmesan, salt and pepper and pour over the vegetables. Cover with aluminum foil and form in a 180 hot oven for 30 minutes. Remove foliet and continue by 200 in about 15 minutes on the surface is golden brown. Let the tureen pull half an hour before it flips out of the mold. Cut it into slices at the server.

Mix all the ingredients for the slaw. Serve with rye bread and mustard.