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Elenski but (Elena ham): recipe illustration
Meat

Elenski but (Elena ham)

A Bulgarian smoked ham marinated in red wine and spices, then slow-baked so it stays tender and fragrant. It is named after the town of Elena in Bulgaria and is served cold in thin slices as a starter or festive main.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

372 kcal per serving

Protein
42.3 g
Carbohydrates
11.4 g
of which sugars
9.1 g
Fat
13.3 g
of which saturated fat
3.7 g
Fiber
1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. The day before, put the ham in a large dish, pour over the red wine and add the sliced onions, crushed garlic, bay and thyme.
  2. Cover and marinate in the fridge for 12 hours, turning the meat once.
  3. The next day, preheat the oven to 160 °C and drain the ham, reserving the marinade.
  4. Place the ham in an ovenproof dish, and brush it with oil, honey, paprika and pepper.
  5. Pour the marinade and a little water into the bottom of the dish, then cover with foil.
  6. Bake for 1 hour, then remove the foil and baste regularly with the cooking juices.
  7. Cook for a further 30 minutes uncovered until the surface is caramelised and well glazed.
  8. Rest for 15 minutes, then slice thinly and serve with the sautéed potatoes.

Variations and tips

Mustard version. Brush the ham with wholegrain mustard before the honey for a spicier crust.

Using what's available. A cooked smoked ham or a supermarket boiled ham will do, halving the oven time.

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Original Ecomely recipe.