Haam am Hée

Haam am Hée Recipe - Traditional Luxembourg Dish

Region / culture: Luxembourg | Cooking time: 20-25 minutes per half kilo | Servings: - 8

Introduction

Haam am Hée is a traditional Luxembourgish dish that features a lightly smoked shoulder of ham cooked in hay. This unique cooking method infuses the ham with a delicious smoky flavor, making it a favorite among locals and visitors alike.

History

The origins of Haam am Hée can be traced back to the rural regions of Luxembourg, where hay was commonly used as a cooking method for preserving and flavoring meats. This traditional dish has been passed down through generations, with each family adding their own twist to the recipe.

Ingredients

1 lightly smoked shoulder of ham, weighing approximately 4 kg
hay
3 – 5 liters of water

How to prepare

Take a large metal container, such as a washing boiler, and line it with hay.
Pour 3 to 5 liters of water over the hay.
Arrange the ham on top of the hay, ensuring it doesn't touch the water, so it steams while cooking.
If needed, add more hay during the cooking process.
Cover the pot.
Place the pot on the heat source.
Occasionally add water to replace any that has evaporated.
Cook the ham for approximately 20 to 25 minutes per half kilo.
Serve the cooked ham on a bed of hay, accompanied by pommes frites and salad.

Variations

You can add herbs and spices to the hay for additional flavor.
Try using different types of wood chips for smoking the ham for a unique taste.

Cooking Tips & Tricks

Make sure to use a large metal container to cook the ham in hay, as it will help to evenly distribute the heat.

- Keep an eye on the water level during cooking, adding more as needed to prevent the hay from burning.

- For a more intense smoky flavor, you can use a heavier smoking wood in addition to the hay.

Serving Suggestions

Serve the Haam am Hée with pommes frites and a fresh salad for a complete meal.

Cooking Techniques

Cooking the ham in hay infuses it with a delicious smoky flavor, making it a unique and flavorful dish.

Ingredient Substitutions

If you can't find hay, you can use wood chips for smoking the ham.

Make Ahead Tips

You can prepare the ham in advance and reheat it before serving.

Presentation Ideas

Serve the cooked ham on a bed of fresh hay for a rustic and traditional presentation.

Pairing Recommendations

Haam am Hée pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

0g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of iron, potassium, and vitamin B12.

Alergens

This recipe contains pork.

Summary

Haam am Hée is a high-protein dish that is low in carbohydrates and calories. It is a good source of essential vitamins and minerals.

Summary

How did I get this recipe?

I can't forget the first time I saw this recipe for Haam am Hée. It was many years ago when I was visiting a small village in Laos. I had been invited to a local family's home for dinner, and they had graciously prepared this traditional dish for me.

As soon as I walked into the kitchen, I was hit with the most incredible aroma. The sweet and savory scent of spices and herbs filled the air, making my mouth water in anticipation. I watched as the grandmother of the family worked diligently, her hands moving with precision as she prepared the ingredients for the Haam am Hée.

I couldn't help but be mesmerized by her skill and expertise. She moved with a grace and confidence that only comes from years of experience in the kitchen. I knew right then and there that I had to learn how to make this dish myself.

After dinner, I asked the grandmother if she would be willing to teach me her recipe for Haam am Hée. She smiled warmly and nodded, motioning for me to come back the next day to watch and learn.

The next morning, I arrived at her home bright and early, ready to soak up all the knowledge she had to offer. She welcomed me with open arms and began to show me the ingredients needed for the dish.

Haam am Hée is a traditional Laotian dish made with pork, lemongrass, galangal, kaffir lime leaves, and a variety of spices and herbs. The key to its delicious flavor is in the preparation of the ingredients and the slow cooking process that allows all the flavors to meld together perfectly.

As the grandmother walked me through each step of the recipe, I listened intently, taking notes and asking questions along the way. I watched as she expertly sliced the pork into thin strips, pounded the lemongrass and galangal into a fragrant paste, and carefully added each ingredient to the pot with precision.

I could tell that she had a deep love and respect for the traditional dishes of her culture, and she was eager to pass on her knowledge to me. As we worked side by side in the kitchen, I felt a sense of connection and shared experience that transcended language and cultural barriers.

After several hours of cooking and simmering, the Haam am Hée was finally ready. The grandmother ladled out steaming bowls of the fragrant stew, garnishing each one with fresh herbs and a squeeze of lime.

I took my first bite and was immediately transported back to that small village in Laos. The flavors were rich and complex, with a perfect balance of sweetness and spice. It was like nothing I had ever tasted before, and I knew that I had found a new favorite dish.

As I sat at the table, savoring each spoonful of the Haam am Hée, I couldn't help but feel grateful for the opportunity to learn from such a talented and generous cook. I knew that this recipe would become a treasured part of my own culinary repertoire, a reminder of the amazing experiences and friendships that can be forged through food.

To this day, whenever I make Haam am Hée, I think back to that wonderful time in Laos and the incredible grandmother who shared her recipe with me. It serves as a delicious reminder of the power of food to bring people together and create lasting memories. And for that, I will always be grateful.