Spring ham

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Spring ham

Spring ham

Number of hams

1 raw ham of 8, 9 or 10 kg depending on the size of your oven

18 cloves of garlic

2 bouquets of chives

2 bouquets of basil

2 bouquets of coriander

1 bunch of thyme

10 leaves of bay leaf or fresh lemon tree

1 freshly picked herbs

2 bouquets of parsley

2 oranges, cut into thick slices

1 bottle of dry white wine



Preparation: 30 min
Cooking time: 5 h
Step 1
Preheat the oven to 160°C; with a sharp knife remove the rind; make small incisions on all the ham to slide in the peeled garlic (10 cloves) and cut in half; also slide in the thyme, bay leaf and some of the herbs; the ham must be covered with greenery.
Step 2
In your casserole dish (or that of your favourite pork butcher!) line the bottom and walls with rind, cover with garden herbs (previously rinsed) and a bouquet of herbs of each variety, the slices of oranges (rinsed but not peeled); salt and pepper to your liking, place the ham on its bed accompanied by the remaining unpeeled cloves of garlic and water it with white wine.
Step 3
Bake for 30 minutes then cover it (aluminium foil if there is no suitable cover) for 5 hours!
Step 4
Remove it from the oven and let it rest for a good half an hour; pass the cooking juice, keeping the garlic and orange slices; reduce the sauce by half; filter it and degrease.
Step 5
Prepare your serving dish with the remaining fresh herbs, a few slices of orange and enjoy!
Author's note
Baking a piece of meat of this importance is very successful because the meat is roasted and then braised; in the end the meat is extremely soft and tasty; the contrast of fresh herbs and roasted herbs brings flavour and colour! it is a very friendly and appreciated dish, it can be served on any large table, whether it is a Christmas Eve, a buffet or a lunch with friends; don't let yourself be impressed, it's very simple!

I add my grain of salt

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