Appetizers
Beinschinken mit Kren (Boiled Ham with Horseradish)
Ingredients
- - 200 g (7 oz) Beinschinken (bone-cooked ham) or other good-quality boiled ham, thinly sliced
- - 1 small fresh horseradish root, peeled and finely grated (or 3 tbsp prepared horseradish)
- - 1 tsp white wine vinegar
- - 1/2 tsp sugar
- - 1 pinch salt
- - Crusty bread, to serve
Method
- Arrange the sliced ham attractively on a serving plate.
- In a small bowl, mix the freshly grated horseradish with vinegar, sugar and a pinch of salt to balance its sharpness.
- Serve the horseradish alongside the ham, with crusty bread on the side.
Introduction: This simple plate of thinly sliced boiled ham with fresh grated horseradish is a beloved Austrian starter, often found on Jause boards and at festive gatherings.
Cultural Background: This simple plate of thinly sliced boiled ham with fresh grated horseradish is a beloved Austrian starter, often found on Jause boards and at festive gatherings. The sharp bite of Kren (horseradish) cuts through the richness of the ham, making it a favourite pairing across Austrian delis and homes.
Tips: Grate fresh horseradish just before serving — it loses its pungency quickly once exposed to air. Balance the horseradish with a touch of sugar and vinegar rather than serving it completely raw.
Variations: Add thin apple slices for a fresh, sweet contrast to the horseradish. Serve with a dollop of whipped cream folded into the horseradish for a milder Sahnekren-style version.
Vegetarian/Vegan: Not easily converted; the dish’s identity rests on the ham. Consider a separate horseradish-and-egg appetizer as an alternative.
Storage: Store ham and horseradish separately, covered, in the refrigerator for up to 2 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. per serving: 140 kcal, 18g protein, 3g carbohydrate, 6g fat
FAQs:
Q: Can I use jarred horseradish? A: Yes, though fresh grated horseradish gives a noticeably sharper, more aromatic result. Q: What ham works best? A: A good-quality boiled or cooked ham, ideally on the bone, gives the most authentic flavour.
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