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Ham Braised In Madeira

Meat.World's picture
  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)

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
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
75 Minutes
Ready In: 
105 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 567 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 291.3 mg97.1%

Sodium 4197.3 mg174.9%

Total Carbohydrates 17 g5.7%

Dietary Fiber 0.02 g0.08%

Sugars 7.5 g

Protein 74 g148.3%

Vitamin A 4.8% Vitamin C 0.04%

Calcium 3.7% Iron 25.6%

*Based on a 2000 Calorie diet


Ham Braised In Madeira Recipe