Knead the ingredients for the strudel dough into a soft, smooth dough and keep warm for 20 minutes with the lid closed.
Heat some clarified butter, finely chop the onion and steam.
Cut the raw and cooked ham into small cubes, add, steam briefly and put aside.
Grate the potatoes, add to the ham and bacon mixture, season and leave to infuse for a few minutes.
Roll out the strudel dough thinly on a floured dish, brush with a little bit of liquid clarified butter and spread the farce on two thirds of the strudel dough.
Roll up the strudel with a cloth and place it on a greased baking tray.
Brush the outside of the strudel with liquid clarified butter and bake at 180 degrees for 30-40 minutes.
Then portion it and put it on the table, preferably fresh.