1 Cumberland ham, bone-in, 5 kg
12 liters of water
1/2 bottle of red wine
12 sprigs of rosemary
3 tablespoons of brown sugar
1 tablespoon of orange juice
orange peel from 3 oranges
1 cup of corn syrup (Karo)
2 teaspoons of orange marmalade
3 teaspoons of vinegar
1/4 teaspoon of Cointreau liqueur
1/2 teaspoon of grated ginger
1/2 bottle of white wine
1 can of pineapple in syrup
1 can of black cherries in syrup
1 jar of maraschino cherries
6 oranges, peeled
1 Cumberland ham, bone-in, 5 kg
12 liters of water
1/2 bottle of red wine
12 sprigs of rosemary
3 tablespoons of brown sugar
1 tablespoon of orange juice
orange peel from 3 oranges
1 cup of corn syrup (Karo)
2 teaspoons of orange marmalade
3 teaspoons of vinegar
1/4 teaspoon of Cointreau liqueur
1/2 teaspoon of grated ginger
1/2 bottle of white wine
1 can of pineapple in syrup
1 can of black cherries in syrup
1 jar of maraschino cherries
6 oranges, peeled
Clean the ham, remove excess fat leaving only the skin at the bone's tip
Place 12 liters of water, red wine, and rosemary sprigs in a large pot
Bring to a boil, then submerge the ham into the liquid
Let it cook for about 25 minutes
Remove the ham from the pot
Place the ham on a baking sheet, sprinkle with 1/2 cup of brown sugar, and drizzle with white wine and orange juice
Bake in the oven to caramelize, using more white wine
Make the glaze: finely chop the orange peel into thin strips, blanch them three times, always changing the water
Drain and reserve the peel
Boil a saucepan with the remaining brown sugar, 2 tablespoons of water, and prepare a caramel
Next, add the remaining orange juice, corn syrup, marmalade, vinegar, liqueur, ginger, and finally the reserved orange peel
Let it simmer
Place the ham on a serving dish, cover with the glaze, and garnish with pineapple, cherries, and orange slices
Serve 10 portions.
