Ham Braised In Burgundy
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INGREDIENTS 1/2 a precooked smoked ham, butt or shank end, about 5 to 6 pounds
2 cups water
2 cups red Burgundy or other dry red wine
1 medium sized onion, peeled and thinly sliced
1 medium sized tomato, peeled, seeded, and coarsely chopped
1 whole clove, crushed with a mortar and pestle
1 small bay leaf
1 tablespoon butter, softened
1 tablespoon flourPreheat oven to 350 degrees. With a small, sharp knife, separate the rind from the ham and place the rind in a 1 to 2-quart saucepan. Trim the ham of all but a 1/4-inch layer of fat. Pour 2 cups water over the rind, bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 20 minutes. Strain the liquid through a sieve into a bowl and discard the rind.
Pour 1 cup of the rind stock into a shallow roasting pan just large enough to hold the ham comfortably. Add 1 cup of the wine, and the onion, tomato, clove and bay leaf. Place the ham, fat side up, in the pan and bake, uncovered, in the middle of the oven for about 1 hour. Baste the ham thoroughly every 20 minutes with the pan liquid. The ham is done when it can easily be pierced with a fork. Transfer the ham to a heated platter and let it rest for easier carving while you prepare the sauce.
Skim and discard all the fat from the pan liquid and stir in the remaining 1 cup of wine. Bring to a boil over high heat, while scraping in any brown bits clinging to the bottom or sides of the pan, and boil briskly for 1 or 2 minutes. In a small bowl, make a paste of the butter and flour, and stir in bit by bit into the pan. Cook over low heat, stirring constantly, for 5 minutes, or until the sauce is smooth and slightly thickened. Strain through a fine sieve into a small saucepan and taste for seasoning.
To serve, carve the ham into 1/4-inch slices and arrange the slices in overlapping layers, on a large heated platter. Moisten the slices with a few spoonfuls of the burgundy sauce, and serve the remaining sauce separately in a sauceboat.
Makes 6 to 8 servings