Composition / ingredients
Step-by-step cooking
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We take the hams, process them well, rinse and dry with a paper towel.
with a sharp knife, we cut the meat around the bone and cut the meat off the ham, cut off the bone. The ham is ready.
Now we are preparing the filling. We take mushrooms, I had frozen champignons, put them in a heated frying pan with oil. Fry the mushrooms until the liquid evaporates, add the onion and fry together until cooked under the lid.
Cool. Add prunes (pre-steamed) cut into cubes to the mushrooms, nuts (put in a bag and roll on them with a rolling pin), cheese (rub on a coarse grater). Add salt and pepper to taste.
We stuff the hams with stuffing. Wrap the edge, put it on a baking sheet lightly greased with vegetable oil.
Squeeze garlic through a garlic chopper, mix with mayonnaise. Grease the hams and put them in the oven for 30-40 minutes .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Chicken leg - 185 kcal/100g
