Prague ham with creamed horseradish: Here's how to make it
Prague ham, whipped horseradish, fresh bread and beer. This is a First Republic classic which Prague residents still enjoy today, and not only them. We asked Lokal for the recipe for this appetiser that's most often served with an evening beer.
Amaso: Guaranteed quality meat
Amaso works alongside Czech breeders of Přeštice Black-Pied pigs and Czech Fleckvieh cattle. At their plant in Jenč, just outside Prague, butchers process the meat, curing it using both wet and dry methods. They also craft sausage products following recipes from the first republic. You'll find all of this at the Naše maso butchers' shop, or at Kantýna.
When we say First Republic, we mean it. The Prague ham prepared by the butchers at Amaso then sold at Naše maso is made according to historic recipes. At Naše maso, they'll be happy to wrap a whole ham hock for you, or just a few slices.
Serve fresh bread, perhaps from Eska or U Kalendu, and creamed horseradish with the ham. Here's how to make it.
Ingredients:
- 20 ml whipping cream (33-40%)
- 15 g horseradish
- a pinch of salt
To serve:
- 3 slices of Prague ham
- bread
Preparation:
- Whip up the cream – here are our tips. Grate the horseradish on a fine grater and mix the two ingredients carefully in a bowl so that the whipped cream does not fall. Salt to taste.
- Serve the ham slices, horseradish and whipped cream and a slice of bread on a plate.
And wondering how to "tap" beer from a bottle at home? Pouring from a PET bottle into a glass starts with the beer melting against the bottom of the pint glass. This creates a foam base that prevents rapid weathering. The glass is then tilted slightly and filled at a 45° angle – up the side of the pint and to the rim. For more tips, see this article.
