Bavarian Style Ham Steaks

Summary

Prep Time	45 mins
Total Time	2 hrs 45 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

500 g smoked pork, from the neck, cured and smoked
water

For the dough:

For the broth:

Instructions

Boil the smoked pork in water for about 1 hour, then cut into small cubes.
Mix all the ingredients for the pasta dough and add enough water to make the dough smooth.
Lightly flour the work surface, cut the dough into thirds and roll out thin sheets of dough with the rolling pin. Let the dough dry for approx. 1 hour and then cut into strips (approx. 1.5 x 1.5 cm). Let this dry again for approx. 1 hour. This can also be prepared the day before.
Put the pasta in boiling, well-salted water and cook for approx. 5 minutes until al dente. (The water should stop bubbling). Then pour off the water.
Mix the diced smoked pork loin with the dough strips and place in a baking dish. The baking dish should be chosen so that the height of the contents is approx. 4-5 cm.
Beat the smoked pork stock with the milk, eggs and spices well with a whisk and pour into the baking dish.
Place in the oven at 200-220 ° C for about 3/4 hours until a light brown crust forms.
Serve with a mixed salad.

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