Dice the ham and lightly sauté in heated oil. Add the peas and beaten eggs, season with salt and pepper, and whip to a semi-stiff consistency. Remove the mixture from the heat and let it cool. Cut the cleaned beef hind meat into slices, and pound between food film into thin slices (the film prevents tearing of the meat). Combine the cooled egg mixture with coarse flour and spread it over the slice of meat. Roll it into a roll and tie with string. Place slices of bacon on the roll and put it into a 40mm high enameled GN. Add water to the roll. Place it in a preheated combi steamer and bake until golden.