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.
118 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: Escalope cordon bleu, Endives , Croque-monsieur potatoes, Croque-monsieur complet, Rice à l'italienne, ... See them all 30
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.28 M 64.2 4 days 15 hours 50 min.
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa . October 13th 2010340 K4.8 1 hour 15 min.
Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make. May 10th 2023161 K4 55 min.
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes. December 24th 2018153 K4.3 2 hours 50 min.
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts. November 21th 2018227 K4.7 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
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.