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Ham Braised In Madeira

Meat.World's picture
Ingredients
  Smoked ham 16 Pound, soaked in cold water for 24 hours (8 Kilogram)
  Madeira/Substitute white wine / champagne 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Veloute sauce 3 Cup (48 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday
Ingredient: 
Pork
Preparation Time: 
30 Minutes
Cook Time: 
75 Minutes
Ready In: 
105 Minutes
Servings: 
16

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