Description[]
Skinke i Vin
Ham baked in wine. Fhere are hams and hams. This recipe is intended not for the canned or cellophane-wrapped hams available at your supermarket but for the so-called "country" or Smithfield ham which requires precooking preparation. A gourmet feast will repay you for the loving care these hams call for.
- Serves 10
Ingredients[]
- 10 pounds ham — smoked
- 2 small onions — chopped
- 1 leek — finely chopped
- 1⅝ quarts red wine
- ½ pound mushrooms — sliced
- 2 tablespoons butter
- ½ cup water
- salt
- pepper
- 2 tablespoons butter
- 2 tablespoons flour
Directions[]
- Loosen the skin from the ham and simmer with the onions and the leek for 1 hour in a roasting pan with all but ½ cup of the wine.
- Remove ham from roaster.
- Cut away and discard tough outer skin.
- Brown mushrooms in butter.
- Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper.
- Skewer the opening to keep the filling in place.
- Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster.
- Stir over a low heat.
- Add the reserved ½ cup wine a little at a time and mix well.
- Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound) in a preheated 375º oven.
- Baste at least every ½ hour with juices from the pan.