Preparation
Soak the Jambon de la Borne AOP in fresh water for 1 to 2 days.
Once soaked, scrub it well and rinse with hot water.
(Optional step: simmer the ham for 30 min to remove excess salt, discarding this cooking water before starting the main preparation.)
Place the Jambon de la Borne AOP in hot water in a large pot.
Add the bouquet garni and a bit of salt.
Simmer gently, allowing 20 to 30 minof cooking per kg.
One hour before the end of cooking, add the carrots and the blanched savoy cabbage.
Separately, cook the Fribourg sausage for 40 to 50 min on low heat in a pot of hot water.
To serve, slice the Jambon de la Borne AOP and the Fribourg sausage fairly thinly.
Arrange on a hot serving dish with the vegetable garnish.
Tips !
- This dish pairs perfectly with steamed green beans sprinkled with chopped parsley and flakes of butter.
- This addition is part of the traditional Bénichon menu.
Recipe from the book: "Cuisine & Traditions au Pays de Fribourg", Editions la Sarine.
For 8 to 10 people
Preparation : 20 min
Cooking : 100 to 150 min
Ingredients and products
- 1 Jambon de la Borne AOP (4,5 à 5 kg)
- 1 to 2 Fribourg sausages
- 1.5 to 1.8 kg savoy cabbage
- 1 large bouquet garni with leek
- 1 to 2 lovage stems (Maggi herb)
- 6 carrots
- 1 celery root
- parsley
- salt and pepper
