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What You Need:
(To serve 6 to 8)
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1 medium-sized tomato, peeled, seeded and coarsely chopped
1 whole clove, crushed with a mortar and pestle
1 small bay leaf
1 tablespoon butter, softened
1 tablespoon flour
Half a precooked smoked ham, butt or shank end, about 5 to 6 pounds
2 cups water
2 cups red Burgundy or other dry red wine
1 medium-sized onion, peeled and thinly sliced
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. With a small, sharp knife, separate the rind from the ham and place the rind in a 1- to 2-quart saucepan. Trim the ham of all but a ¼-inch layer of fat. Pour 2 cups of water over the rind, bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 20 minutes. Strain the liquid through a sieve into a bowl and discard the rind.
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2. Pour 1 cup of the rind stock into a shallow roasting pan just large enough to hold the ham comfortably. Add 1 cup of the wine, and the onion, tomato, clove and bay leaf. Place the ham, fat side up, in the pan and bake uncovered in the middle of the oven for about 1hour.
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3. Baste the ham thoroughly every 20 minutes with the pan liquid. The ham is done when it can easily be pierced with a fork. Transfer the ham to a heated platter and let it rest for easier carving while you prepare the sauce.
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4. Skim and discard all the fat from the pan liquid and stir in the remaining 1 cup of wine. Bring to a boil over high heat, meanwhile scraping in any brown bits clinging to the bottom or sides of the pan, and boil briskly for a minute or two.
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5. In a small bowl, make a paste of the butter and flour, and stir it bit by bit into the pan. Cook over low heat, stirring constantly, for 5 minutes, or until the sauce is smooth and slightly thickened. Strain it through a fine sieve into a small saucepan and taste for seasoning.
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6. To serve, carve the ham into ¼-inch slices and arrange the slices attractively, in overlapping layers, on a large heated platter. Moisten the slices with a few spoonfuls of the Burgundy sauce, and serve the remaining sauce separately in a sauceboat.
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