need to wait for Christmas and enjoy this tasty ham original painted in the American ... Here, we find that the traditional ham hardly used in the U.S. - the leg of pork boned and usually cured with its rind, too, I prepared the recipe with regular ham, the sweet and sour sauce very well observed. The result is cooked, tender and flavorful.
Serves 6
- 1 mini ham (about 1 kg)
- cloves 1 cup
- * fresh orange juice
- 1 / 2 cup brown sugar
- 3 / 4 cup Dijon mustard
- 1 / 2 cup balsamic vinegar
* 1 cup (1 cup) = one volume about 240 ml
Preparation
Pour orange juice and balsamic vinegar in a small saucepan. Add sugar and mustard. Whisk and bring to a boil. Reduce heat slightly and simmer for 15 minutes, stirring occasionally.
Meanwhile, preheat the oven at 200 ยบ C. Line a baking pan with aluminum foil and food reserve.
impeccably dry ham using paper towels. Draw fine too deep cross on top of ham with the tip of a sharp knife. Prick a few cloves in a harmonious way in the diamonds.
Transfer the ham in the dish. Brush top and sides with the sauce. Bake for 1:20 to 1:30, basting the ham with sauce every 10 minutes.
Remove from oven and let stand for 10 minutes. Meanwhile, bring the remaining sauce to a boil and reduce until slightly syrupy consistency.
Thinly slice the ham and serve immediately with the sauce on the side and a green salad of the season.
Note: cold, this ham is delicious garnish for sandwiches and salads.
Source: Recipe adapted from the magazine Blue Cooking No. 53 (Portugal)
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