Description Edit


Skinke i Vin

Ham baked in wine. Fhere are hams and hams. This recipe is intended not for the canned or cellophane-wrapped hams available at your supermarket but for the so-called "country" or Smithfield ham which requires precooking preparation. A gourmet feast will repay you for the loving care these hams call for.

  • Serves 10

Ingredients Edit

Directions Edit

  1. Loosen the skin from the ham and simmer with the onions and the leek for 1 hour in a roasting pan with all but ½ cup of the wine.
  2. Remove ham from roaster.
  3. Cut away and discard tough outer skin.
  4. Brown mushrooms in butter.
  5. Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper.
  6. Skewer the opening to keep the filling in place.
  7. Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster.
  8. Stir over a low heat.
  9. Add the reserved ½ cup wine a little at a time and mix well.
  10. Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound) in a preheated 375º oven.
  11. Baste at least every ½ hour with juices from the pan.
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