Ham Braised In Madeira
|Smoked ham||16 Pound, soaked in cold water for 24 hours (8 Kilogram)|
|Madeira/Substitute white wine / champagne||1 Cup (16 tbs)|
|Veloute sauce||3 Cup (48 tbs)|
Place the ham in a large pan of fresh cold water and bring it gently to a boil.
At the first sign of boiling, reduce the heat, using a heat-diffusing pad if necessary, and poach at just below the simmer for 20 minutes to the pound [1/2 kg.].
Allow the ham to cool partially in its poaching liquid, and then drain it and take off the skin and part of the layer of fat.
Place the ham in a roasting pan, pour the wine over it, and sprinkle the surface lightly with sugar.
Roast in a preheated 350° F. [180° C] oven for 45 minutes, basting frequently.
When cooked, the ham should be well glazed, like a true roast.
Remove all traces of fat from the basting liquid and add the liquid to the hot veloute sauce.
Prepared in this way, the ham may be accompanied by a variety of vegetables: spinach, peas, mixed vegetables, mushrooms, truffles, and so on.
Present the veloute sauce separately in a bowl.