PRE-ELABORATIONS:

-Pre-process the pork ham (or ham pieces). Remove excess fat and truss. Set aside.

-Dice the carrots and set aside.

-Cut the green beans into diamond shapes and set aside.

-Peel the potatoes and dice them. Set aside.

-Chop the parsley into brunoise and set aside.

ELABORATION:

-Season and oil the pork pieces. Arrange them by size on gastronorm trays. Place in the oven at 180°C and cook until the center of the piece reaches 85°C or until a skewer inserted into the meat comes out without blood and feels very hot when touched to the lip.

-Remove the pieces from the trays and let them rest to relax the fibers and allow the temperature to even 

throughout the piece.

-Slice the meat into thin slices, arranging them spread out but slightly overlapping on trays. Cover with aluminum foil and set aside.
Prepare the thickened jus in the roasting pan and set aside.

-Boil each vegetable separately (the green beans and peas) à l’anglaise. Drain and refresh them. Set aside.
Cook the potatoes until tender and set aside.

-Place all the vegetables in a gastronorm tray with some butter cubes on top to reheat them in the oven, or sauté the cooked vegetables.