Recipes with Bayonne types

Brunkel with honey-glazed bayonne skinke

Divide the cabbage into four pieces and cut it across into fine strips, blanch it in boiling water, drain the water, let the cabbage drip into a sieve. Melt sugar in a large pot and let it caramelize, add the butter and put the cabbage into the pan and turn

Ham with stewed kale

Rinse the cabbage and tear it off the stick. Blanch the cabbage in leached salt water for 8 minutes. Pour the water and cool lightly before the cabbage is chopped roughly with a knife. Prepare a baking by melting the butter without coloring and stirring the

Bayonne skinned with courgette terrine and raw food

Boil the ham covered with water 46-60 minutes. Let it draw a block in the water. Remove net, heavy and greasy on the ham and put it in a small pan. Stir the ingredients together for the glazing and butter it on the ham. Place it in the oven at 200 for appro

Vinkogt bayonneskinke

Put the ham in a saucepan and pour so much water that it just covers. Bring the ham to the boil, remove the foam and let it boil softly under the lid for approx. 20 min. Pour the cooking water off the pot. Lift up the ham and pull the tail off. Put the ham bac

Bayonneskinke

Bayonne bacon can be boiled in water or water mixed with red wine approx. 25 min. per. 1/2 kg. The meat should rest in the water for 1/2 hour. Bayonne bacon served as hamburgerryg.

Bayonskinke with courgette terrine and vegetable salad

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