Ham Baked with Wine
- 10 pounds Ham
- 2 bottle Burgundy wine
- 2 small onions, cut
- 1 leek, cut
- 1 piece thyme
- 1 piece marjoram
- 1/4 pound truffles
- 1/4 pound mushrooms
- 1 tablespoon butter
- Salt and pepper
- 1/2 cup bouillon (or water)
- 2 tablespoons butter and flour
- 1/2 cup Maderia wine
Loosen skin from ham and bone as well as possible. Simmer ham about 1 hour in mixture of Burgundy wine, onions, leeks, thyme and marjoram. Remove ham, fill the cavity with truffles and mushrooms which have been cooked in the tablespoon of butter, pepper and salt, and bouillon; skewer the opening to hold stuffing in place. Place the ham in a baking pan. Make a sauce by browning together the 2 tablespoons each of butter and flour, then adding the liquid in which ham was simmered and the Madeira; bring the sauce to a boil, pour part of it over the ham, keep the rest to serve as gravy. Bake the ham until tender in a oven at 350°F., basting with the sauce.
Submitted by Jun 3, 2009
20 min
60 min
80 min