Ham Poached In Red Wine
|Ham||13 Pound, soaked in cold water overnight (6 Kilogram,1 Smoked / Salt Cured)|
|Dry red wine||5 Quart|
|Fines herbes||1 Bunch (100 gm) (Including Tarragon / Hyssop)|
|Chopped fresh parsley||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Tie up the ham in a cheesecloth or a large, clean dish towel and put it into a pan just large enough to hold it.
Add the wine, onion, bouquet garni and fines herbes.
Bring to a boil, cover and then cook very slowly for five to six hours.
The ham is done when it is easily pierced by a skewer.
Unwrap the ham, remove the rind and press the parsley, pepper and bread crumbs onto the ham.
Place it in a very hot oven, preheated to 475° F. [250° C], for five to 10 minutes to brown it slightly before serving.