- 1 large uncooked ham
- 2 pounds [1 kg] prunes
- 1 1/2 cups [375 ml] port wine
- Salt and pepper
- Cold water
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- Put ham in a large kettle of cold water without any seasoning.
- Bring to a boil, lower the heat and continue to simmer, allowing 20 minutes to the pound [500 g].
- Take the ham from the water and remove the skin and most of the fat.
- Place in a casserole or Dutch oven just large enough to contain the ham.
- Add the port wine and the prunes, which have been soaked in advance.
- Season with salt and pepper.
- Cover and braise 30 minutes.
- Place the ham on a serving platter.
- Cut some off in thin slices and surround with prunes.
- Pour the sauce over the ham.
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