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Ham in Rice

4 servings

Ingredients

• 1 piece Ham, cooked
• 750 g Rice
• Bouillon (a little)
• Butter (a little)
• 100 g Parmesan cheese
• 4 pieces Eggs
• Crushed rusk (a little)
• Nutmeg (a little)

Instructions

1. Cook the ham as described previously, remove the rind, trim off some of the fat, and place it on the serving dish.
2. Cook ¾ kg blanched rice in strong bouillon until tender and not too stiff, but the grains must remain whole.
3. Mix the rice with plenty of good butter, 100 g Parmesan cheese, and 4 eggs, then cover the ham with it, smooth it with a knife, sprinkle with crushed rusk and nutmeg, place the dish in a tart pan, put a lid with embers on top, and bake for ½ hour.
4. Serve the ham with truffle sauce.

Modernized from a treasured 19th-century German cookbook.