Ham pre-curl with stoemp and sauce balls and glory

Preheat the oven to 180 ºC.

Wash the leek, remove the dark green leaves and cut the rest into small pieces. Also cut the slices of ham into small pieces.

Heat the butter in a frying pan and fry the leek for 8 min. Allow to cool.

Mix the leek and ham with the cheese and salt. Shape of the ham-pre-mix 4 balls.

Knead the egg through the minced meat and season generously with salt and pepper. Form 4 bowls.

Place a ham-leek ball in each minced meat bowl. Fold the mince over the ball.

Form nice round balls of minced meat with moist hands. Put the breadcrumbs in a bowl and roll the balls through.

Place the balls on a griddle covered with parchment paper and bake for about 30 minutes in the center of the oven until golden brown and done. Turn every 10 min.

Peel the potatoes and carrots. Cut into equal pieces and cook together in approx. 20 minutes in water with salt.

In the meantime cut the green cabbage into thin strips and halve the sprouts.

Heat the oil in a large frying pan and fry the sprouts with the bacon until the bacon is golden brown and crispy fried.

Once the potatoes and carrots are tender, drain the water and let it dry for 3 minutes on low heat. Stamp fine with the puree rammer.

Add the green cabbage and the sprouts with the bacon. Then the butter. Season with pepper, salt and nutmeg.

Cut the onion and carrot into large pieces. Heat the butter in a frying pan and fry the onion and carrot together with the bacon strips.

Peel the pear and cut into pieces. Add together with the fond and the herbs and leave to boil for 15 minutes.

Remove the thyme and bay leaf and mash with the hand blender. Season with the cranberry compote.