Ham in Burgundy

Ingredients

• Boil a well-cleaned and soaked ham
• 4 onions
• 2 tablespoonfuls whole pepper
• 1/2 dozen cloves
• 2 bay leaves
• 2 blades of mace
• 2 ounces butter
• 1 cup bouillon
• 1 teaspoonful beef extract
• 2 tablespoonfuls brown sugar
• 1 bottle Burgundy or red wine

Method

1. 1

   Boil a well-cleaned and soaked ham for 3 hours in water with onions, bay leaves, whole pepper, cloves, and mace.

2. 2

   After that take it out, remove the skin, cut off all the black parts, and place it in a roasting pan.

3. 3

   Melt butter in a saucepan, add flour, stir, and cook 2 minutes; add bouillon, beef extract, brown sugar, and wine; boil 5 minutes, then pour it over the ham, put it to roast in a hot oven, baste freely, and roast 1 hour.

4. 4

   Twenty minutes before serving cover the top of ham with a mixture of fine bread crumbs, brown sugar, and a pinch of cloves.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 239. The excerpt below is the record exactly as published.

Ham in Burgundy. — Boil a well-cleaned and soaked ham for 3 hours in water with 4 onions, 2 bay leaves, 2 tablespoonfuls whole pepper, Y^ dozen cloves, a bouquet, and 2 blades of mace. After that take it oat, remove the skin, cut off all the black parts, and place it in a roasting pan. Melt 2 ounces butter in a saucepan, add 1 tablespoonf ul flour, stir, and cook 2 minutes ; add 1 cup bouillon, 1 teaspoonful beef extract, 2 tablespoonfuls brown sugar, and 1 bottle Burgundy or red wine

Cook this with the app: pantry check, scaling, and the assistant.