This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Ham à la Russe
Ham "à la Russe" is a slice of cooked ham rolled up around a macédoine of vegetables in mayonnaise.
121 K 3.7/5 (35 reviews)
8 min.
Easy
2.40 €
4 people
2 IngredientsLast modified on: September 10th 2014
For 4 people, you will need:
- 1
150 g macédoine of vegetables - 2
4 slices ham - Total weight: 350 grams
Times for this recipe
Preparation: 8 min.
Step by step recipe
Stage 1 - ⌛ 2 min.
Place a slice of ham on the worktop and spread a spoonful of macédoine along one edge.
Stage 2 - ⌛ 1 min.
Roll the ham up around the macédoine.
Stage 3 - ⌛ 5 min.
Repeat this with all the ham slices.
Remarks
Use really good quality ham, such as shoulder, if you can.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 180 RDI=20 % | 160 RDI=20 % | 710 RDI=40 % | 2,960 RDI: 40 % |
| Per 100 g | 20 RDI=9 % | 50 RDI=5 % | 40 RDI=7 % | 200 RDI=10 % | 850 RDI: 10 % |
| Per person | 20 RDI=8 % | 50 RDI=4 % | 40 RDI=6 % | 180 RDI=9 % | 740 RDI: 9 % |
How much will it cost?
- For 4 people : 2.40 €
- Per person : 0.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Macédoine of vegetables
You can get more informations, or check-out other recipes which use it, for example: Tomatoes Macédoine , ... See them all 1
Ham
Like these other recipes: Croque-monsieur, Potato and two ham gratin, Croque-monsieur potatoes, Breton galettes (pancakes), Potted meat (rillettes), ... See them all 30
Other recipes you may also like
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012242 K4.3 35 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette. January 3rd 2014297 K4.4 1 hour 15 min.
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish. September 17th 2021233 K4.1 16 hours 9 min.
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method. September 16th 2015483 K4.5 45 min.
Grilled cheese
This is the classic American pan-fried sandwich, the "grilled cheese". The French have their own, slightly different speciality: croque-monsieur. June 8th 201666 K5 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.