Braised Gammon With Marsala
|Middle cut lean gammon||1 Kilogram|
|Marsala||1 1⁄2 Tablespoon|
|Olive oil||3 Tablespoon|
|Onion||1 Large, sliced|
|Carrots||2 Large, sliced|
|Celery stick||2 , sliced|
|Stock/Water||3 Cup (48 tbs)|
Soak the gammon overnight in cold water.
Drain and dry.
Pour Marsala over gammon and leave for several hours, turning at intervals.
When ready to cook, heat the olive oil in a thick saucepan, stir in the onion, carrots, celery and parsley, cover the pan and cook over very low heat for 5 minutes.
Drain the gammon (reserving wine) and lay on top of vegetables, adding the bay leaf and stock.
Cover pan tightly and braise over low heat for 1 1/4 to 1 1/2 hours.
When cooked, skin and slice the gammon and arrange in an ovenproof dish.
Press the vegetables and stock through a strainer or pulverise in an electric blender, add the reserved wine and boil for several minutes; check seasoning and pour over gammon.
Cover, and leave in a cool oven (so that gammon becomes impregnated with the delicious sauce) until ready to serve.
A puree of spinach or sliced and buttered courgettes go well with this.