Photo: Sam Loyd
Ingredients
- 1 shoulder of ham, lightly smoked, of about 4 kilos
- Hay
- 3-5 litres water
Directions
1
Take a very large metal container, even a washing boiler, and pad it out with the hay. Pour between three and five litres of water over the hay.
2
Lay the ham on the hay in such a manner that it does not touch the water, so that it is cooked by steaming. If necessary add hay during the cooking process. The pot should be covered.
3
Place the pot on the heat. From time to time add water, to replace that which has evaporated. Cooking time is about 20 to 25 minutes per half kilo.
4
The cooked ham should be presented on a bed of hay, and served with pommes frites and salad.
5
Category:Luxembourgish Recipes
6
Category:Luxembourgish Meat Dishes
Recipe sourced from
fandom