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Ham Braised In Madeira Recipe
|Smoked ham||16 Pound, soaked in cold water for 24 hours (8 Kilogram)|
|Madeira/Substitute white wine / champagne||1 Cup (16 tbs)|
|Veloute sauce||3 Cup (48 tbs)|
Calories 567 Calories from Fat 172
% Daily Value*
Total Fat 19 g29.4%
Saturated Fat 5.8 g29.1%
Trans Fat 0 g
Cholesterol 291.3 mg
Sodium 4197.3 mg174.9%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0.02 g0.08%
Sugars 7.5 g
Protein 74 g148.3%
Vitamin A 4.8% Vitamin C 0.04%
Calcium 3.7% Iron 25.6%
*Based on a 2000 Calorie diet
At the first sign of boiling, reduce the heat, using a heat-diffusing pad if necessary, and poach at just below the simmer for 20 minutes to the pound [1/2 kg.].
Allow the ham to cool partially in its poaching liquid, and then drain it and take off the skin and part of the layer of fat.
Place the ham in a roasting pan, pour the wine over it, and sprinkle the surface lightly with sugar.
Roast in a preheated 350° F. [180° C] oven for 45 minutes, basting frequently.
When cooked, the ham should be well glazed, like a true roast.
Remove all traces of fat from the basting liquid and add the liquid to the hot veloute sauce.
Prepared in this way, the ham may be accompanied by a variety of vegetables: spinach, peas, mixed vegetables, mushrooms, truffles, and so on.
Present the veloute sauce separately in a bowl.