Ham Baked In Wine - Skinke I Vin

1. 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 1/2 cup of the wine.

2. 2

   Remove ham from roaster.

3. 3

   Cut away and discard tough outer skin.

4. 4

   Brown mushrooms in butter.

5. 5

   Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper.

6. 6

   Skewer the opening to keep the filling in place.

7. 7

   Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster.

8. 8

   Stir over a low heat.

9. 9

   Add the reserved 1/2 cup wine a little at a time and mix well.

10. 10

    Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound) in a preheated 375u00b0 oven.

11. 11

    Baste at least every 1/2 hour with juices from the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.