1 smoked ham
1 cup of dry red wine
1/2 cup of chicken broth
1 cup of grated cane sugar
1 spoonful of mustard
2 spoons of croissant flour
1 spoonful of ground clove
1 spoonful of ground cinnamon
2 spoons of dry red wine
2 spoons of cornstarch
1 smoked ham
1 cup of dry red wine
1/2 cup of chicken broth
1 cup of grated cane sugar
1 spoonful of mustard
2 spoons of croissant flour
1 spoonful of ground clove
1 spoonful of ground cinnamon
2 spoons of dry red wine
2 spoons of cornstarch
Remove the skin from the smoked ham, leaving all the fat behind
Place the smoked ham with the fatty side up
Mix 1 cup of dry red wine and chicken broth
Pour it over the smoked ham
Bake in a moderate oven for 1 hour and 30 minutes, basting every 15 minutes with the pan liquid
Mix cane sugar, croissant flour, ground clove, ground cinnamon, 2 spoons of dry red wine, and mustard to obtain a paste
If too dry, add a little more red wine
Spread it over the fatty side of the smoked ham
Continue kneading until the coating is golden and glazed
Remove the smoked ham from the oven
Skim the pan liquid and, if necessary, mix equal parts of red wine and chicken broth to make 2 cups
Dissolve cornstarch in 1/4 cup of hot water
Add it to the sauce while it's still warm and cook stirring until thickened
Serve separately
HOW TO DECORATE
Decoration made with pomegranate halves in syrup, speared with clove buds
Thin slices of pomegranate are stuck to the smoked ham with toothpicks.
