Hot Roast Pork Cold Cuts

Preheat the stove to 230 °C. Mix garlic, salt, pepper, shallots, lemon zest, chili, chives, rosemary and olive oil.

Lay out ham roast or possibly an appropriate piece of boned Young Milk Pig level, skin side up. Score the skin in a diamond shape with a sharp kitchen knife, making sure not to cut the meat underneath. Turn over. Brush half of the spice mixture and roll up the ham (so that the herb stuffing is wrapped). Brush remaining spice mixture on outside.

Place ham roast in a roasting pan and cook for 1/2 hour. Moisten with a tiny bit of white wine and reduce heat to 180 degrees. Baste with a little white wine every 20 min. Cooking time is about 1 hour 45 min, each after as well 2 hours. When the meat thermometer reads 70 degrees, remove the roast from the heat and rest for 10 min. Then cut into thin slices. Simply enjoy hot on bread.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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