Boiled Ham With Marsala Sauce Food

BOILED HAM

Steps:

• The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.
• This removes some of the salt and tenderises it a little bit.
• Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.
• Turn the heat right down so the water is barely bubbling and put on the lid.
• Cook for 20 minutes per pound of meat.
• Once the cooking time is up leave the meat in the liquour until cooled.
• This stops it tensing up, and drying out, and makes it lovely and tender.

THE BEST BOILED HAM

Steps:

• Place the ham in a pot large enough to hold it without it sticking up out of the liquid you are going to add. (If you are using a boneless ham please pierce it with a fork several times to allow the flavor to get inside the meat).
• To the pot add the lemon lime soda, pineapple juice, mustard and brown sugar. Stir to dissolve the sugar.
• Bring to the boil and reduce heat to a simmer.
• Cook at least 2 hours - longer is better.

MARSALA SAUCE

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

BOILED HAM WITH MARSALA SAUCE

Steps:

• Brown butter in skillet without burning.
• Blend flour in wines and add to brown butter.
• Now add spices and place over a low flame; mix well until thickened.
• Place ham slices in shallow casserole and pour sauce over it.
• Bake in 375 degree oven for 15 minutes.

MARSALA SAUCE

Steps:

• Add olive oil to hot saucepan.
• Add onions, garlic and cook 2 or 3 minutes.
• Add mushrooms and sauté until tender.
• Add flour and cook 1 minute, then deglaze pan with wine.
• Add beef stock, blend, and cook until sauce thickens.
• Serve over chicken or pork.