Warm ham with persillade and stuffed potato

Name: warm ham with persillade and stuffed potato
Total time: 120 min
Yield: 4
Ingredients: 5 vegetable stock cube; 250 ml water; 15 gram butter; 1 thick thick leek; 4 big potatoes; 100 gram soft goat cheese; 2 tablespoon sliced parsley; 5 slices White bread; 2 clove garlic; 6 tablespoon olive oil; 1 leg ham

Ingredients

Directions

Finely chop the cloves of garlic.
Cut the slices of white bread into small cubes.
Preheat the oven to 180 degrees.
Rub the ham with salt and pepper and a third of the olive oil.
Place in a suitable, rather small oven dish and roast for 45 minutes in the oven.
Heat the rest of the olive oil in a frying pan and fry the garlic for 30 seconds.
Add the bread and fry it while browning.
Add the parsley from the heat.
Allow to cool and crumble the goat's cheese.
Season it with salt and pepper.
Turn on the oven grill.
Cut the ham into slices and put it back in the oven dish.
Spread the breadcrumb mix over it and place the dish under the grill for about 8 minutes, until the goat cheese has melted.
Wash the unpeeled potatoes and cook them in a pan with water in about 20 minutes.
Remove them from the water and wrap them in aluminum foil.
Use only the white and light green of the leek.
Cut it roughly, wash it and dry it in the salad spinner.
Heat the butter in the pan and add the leek, plus the water and stock cube.
Cook gently cooked in 15 minutes.
Preheat the oven to 200 degrees.
Grab the potatoes in aluminum foil and bake for 8 minutes.
Remove them from the oven, unfold the foil and cut a deep cross in the potatoes.
Use your fingers to open the opening to a flower and divide the pre-mix into it, with some steam.