Put the ham in the milk seasoned with freshly grated nutmeg and pepper for 2-3 hours.
For the pear dumplings, sift the flour (2) into a large enough bowl and prepare a not too firm dough with the egg, Sal baking powder and warm water.
Quarter, core, peel and chop the pears. Cut the bacon into small cubes and fry in a little butter. Work the pears and bacon into the dough. In a shallow saucepan, bring water to a boil, season lightly with salt.
From the dough, cut dumplings with two damp tablespoons. Slide them into the boiling water, lower the temperature and let the dumplings sit for half an hour. (Be sure to do a cooking test, they must not be doughy inside!).
After the marinating time, remove the ham from the milk, drain it, place it on a kitchen towel and lightly tap (knock) it. Heat the clarified butter in a frying pan and roast the ham for 2 min on each side. (No longer, otherwise it will be tough!) Remove and keep warm.
In the frying fat, sweat the flour (1) and extinguish with half of the ham milk without stirring. Bring to the boil and reduce the temperature. Stir in the white wine and sour cream and season with sugar and sprinkled seasoning.
Remove the pear dumplings from the broth with a slotted spoon, drain and serve with ham and sauce.
Time needed approx.: 1 3/4 hours
Marinating time : 2-3 hours
Tip: It is best to use your favorite sc
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