1 tender presunto of approximately 3 kg
2/3 cup of mustard
1 cup of sugar
2 cups of grape jelly
1 can of pomegranate juice concentrate
To decorate
20 strawberries, peeled
Fresh mint leaves
1 tender presunto of approximately 3 kg
2/3 cup of mustard
1 cup of sugar
2 cups of grape jelly
1 can of pomegranate juice concentrate
To decorate
20 strawberries, peeled
Fresh mint leaves
Remove the rind from the tender, but do not remove the fat
Make circular cuts in the fat using a cookie cutter
Mix the mustard, sugar, grape jelly, 1 cup of pomegranate juice concentrate with 1 cup of water
Place the presunto in a moderate oven (350°F) for 25 minutes
Baste the tender constantly with the prepared glaze
Remove the tender from the oven and decorate with strawberries and fresh mint leaves
Baste again with more glaze and let it rest for another 15 minutes
Transfer the tender to a serving platter
Place the pomegranate juice concentrate around it
Scrape well the bottom of the baking dish and place the sauce in a small pan
Heat over low heat, stirring occasionally, until thickened
Serve the sauce separate
Yield: 15 servings per recipe
Note: If desired, serve with Italian grapes and strawberries
Total calories: 7,567
