Ham a la Comtoise
- 1 ham
- Powdered sugar
- 2 glasses sherry wine
- 2 ladles rich broth
- 2 pounds sauerkraut
- Demi-glace Sauce
Trim the under side of ham, remove hip bone, and soak overnight in cold water. Place in boiler, cover with water, simmer gently for 2 1/2 hours; drain. Remove the rind, and trim the ham neatly, score if your little heart desires. Place in baking dish, delicately sprinkle with sugar, add wine and broth. Cook in hot oven until nicely browned, basting frequently.
Place cooked sauerkraut in a serving dish, place the ham on top. Pour a demi-glace around the ham. Add a white paper ruffle to the hot bone. Serve
Place cooked sauerkraut in a serving dish, place the ham on top. Pour a demi-glace around the ham. Add a white paper ruffle to the hot bone. Serve
Submitted by Jun 2, 2009
15 min
30 min
45 min