Country Ham Braised With Madeira
- 12-14 pound country ham
- 2 tbsp granulated sugar
- 2 tbsp Dijon mustard
- 2-1/4 cups Madiera wine
- 1-1/2 cups beef gravy
- 2 truffles, finely chopped
- 1.tkin the ham and rub the fat with sugar and mustard. Place the ham in a large roasting pan and pour 2 cups of Madeira wine over it. Cover with a lid or foil and bake in a 350F oven.
- 2.tllow 10 minutes per pound for a ready-to-eat ham. If you are using a previously boiled ham, bake it no more than 1-1/2 hours.
- 3.tombine 1/4 cup of liquid from the pan in which the ham was baked with remaining Madiera and the beef gravy. Bring to a boil, lower the heat and simmer for 4 minutes. Add the truffles and simmer another minute or so.
- 4.terve the ham with Madeira sauce and thin slices of sauteed polenta.
country ham, sugar, mustard, wine, beef gravy, truffles
Taken from www.epicurious.com/recipes/member/views/country-ham-braised-with-madeira-50132395 (may not work)