Remove the skin from a 4- to 5-pound prosciutto; place the prosciutto in the oven with the fatty side down. Bake at medium heat for 30 minutes. Remove from the oven. Drizzle 1/2 cup of dry sherry over the prosciutto. Cover and continue baking, calculating approximately 50 minutes per pound. Drizzle more sherry over the prosciutto every 30 minutes. Remove the prosciutto from the oven and let it cool. Spread the following mixture over the prosciutto:
3 tablespoons of Karo blue label
1 tablespoon of mustard powder
1/2 teaspoon of ground cinnamon or 1/2 teaspoon of ground cloves
Spread a cup of all-purpose flour over this mixture, pressing down well.
Makes a pastry dough as follows:
3 cups of all-purpose flour
1 1/3 cups of fat (such as butter or lard)
6 tablespoons of water
Let the dough rest in the refrigerator for 30 minutes and then roll it out on a floured surface to form a rectangular shape large enough to cover the prosciutto. Place the dough over the prosciutto, but do not cover the bottom side. Press the edges of the dough together by moistening them with a little water. Decorate with shapes using cookie cutters. Press these dough shapes over the prosciutto, moistening them with a little water. Brush the top with egg wash. Return the prosciutto to the oven and bake at medium heat for 30 minutes or until the crust is golden brown. To serve, cut through the crust and the meat and serve with the following glaze:
1/4 cup of grated onion
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
2 cups of beef broth
1/8 teaspoon of ground black pepper
2 tablespoons of tomato paste extract
2/3 cup of dry sherry, plus 3 tablespoons
1 tablespoon of butter or margarine
Drown the grated onion in butter until it becomes transparent; add the flour and mix well, cooking until the glaze is dark. Add the beef broth, black pepper, and tomato paste extract. Simmer at low heat for 20 minutes, stirring occasionally; pass through a sieve. Cook down 2/3 cup of dry sherry until reduced by half and add to the glaze. Simmer at low heat for 5 minutes, then add another 3 tablespoons of sherry and 1 tablespoon of butter. Serves 8-10 people.
Remove the skin from a 4- to 5-pound prosciutto; place the prosciutto in the oven with the fatty side down. Bake at medium heat for 30 minutes. Remove from the oven. Drizzle 1/2 cup of dry sherry over the prosciutto. Cover and continue baking, calculating approximately 50 minutes per pound. Drizzle more sherry over the prosciutto every 30 minutes. Remove the prosciutto from the oven and let it cool. Spread the following mixture over the prosciutto:
3 tablespoons of Karo blue label
1 tablespoon of mustard powder
1/2 teaspoon of ground cinnamon or 1/2 teaspoon of ground cloves
Spread a cup of all-purpose flour over this mixture, pressing down well.
Makes a pastry dough as follows:
3 cups of all-purpose flour
1 1/3 cups of fat (such as butter or lard)
6 tablespoons of water
Let the dough rest in the refrigerator for 30 minutes and then roll it out on a floured surface to form a rectangular shape large enough to cover the prosciutto. Place the dough over the prosciutto, but do not cover the bottom side. Press the edges of the dough together by moistening them with a little water. Decorate with shapes using cookie cutters. Press these dough shapes over the prosciutto, moistening them with a little water. Brush the top with egg wash. Return the prosciutto to the oven and bake at medium heat for 30 minutes or until the crust is golden brown. To serve, cut through the crust and the meat and serve with the following glaze:
1/4 cup of grated onion
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
2 cups of beef broth
1/8 teaspoon of ground black pepper
2 tablespoons of tomato paste extract
2/3 cup of dry sherry, plus 3 tablespoons
1 tablespoon of butter or margarine
Drown the grated onion in butter until it becomes transparent; add the flour and mix well, cooking until the glaze is dark. Add the beef broth, black pepper, and tomato paste extract. Simmer at low heat for 20 minutes, stirring occasionally; pass through a sieve. Cook down 2/3 cup of dry sherry until reduced by half and add to the glaze. Simmer at low heat for 5 minutes, then add another 3 tablespoons of sherry and 1 tablespoon of butter. Serves 8-10 people.
