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Haam am Hรฉe
Ham in Hay
A traditional Luxembourgish dish where a ham is baked within a crust of hay, imparting a unique earthy aroma and flavor. This method of cooking is rustic and showcases the importance of local ingredients in Luxembourgish cuisine.
๐ง ์ฌ๋ฃ
- 1.5 kg Smoked ham
- 500 g Dried hay(food-grade, clean and dry)
- 200 ml Water
- 250 g Flour
- 1 tsp Salt
- 2 large Egg yolks
- 50 g Butter(melted)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Soak the dried hay in water for about 30 minutes to make it pliable. Squeeze out excess water.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the hay is clean and free from any contaminants. - 2
Prepare the dough for the crust: mix flour and salt. Add melted butter and egg yolks, then gradually add the soaked hay, mixing until a cohesive dough forms.
- 3
Preheat your oven to 180ยฐC (350ยฐF).
- 4
Roll out the hay dough and wrap it around the smoked ham, ensuring it is completely covered.
- 5
Place the ham-encased in a baking dish and bake for approximately 2 hours, or until the ham is heated through and the crust is golden brown.
๐ก ์ ๋ฌธ๊ฐ ํ: The internal temperature of the ham should reach at least 65ยฐC (150ยฐF). - 6
Let the ham rest for 10-15 minutes before carving and serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse food-grade hay specifically intended for culinary use.
- โThe hay imparts a subtle, smoky flavor. Adjust the amount of hay based on your preference.
- โServe with traditional Luxembourgish sides like potatoes or a simple green salad.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a layer of thinly sliced apples or pears between the ham and the hay crust for a touch of sweetness.
- Incorporate herbs like thyme or rosemary into the hay mixture for added aroma.