The sauce is the star for this simple dish.
Ham Braised in Red Wine
- 5-6 lb smoked ham fat trimmed off
- 2 cups dry red wine
- 2 cups chicken stock
- 1 onion halved and sliced thin
- 1 tomato diced fine
- 1 whole clove crushed
- 1 bay leaf
- 2 tbsp butter
- 2 tbsp flour
In a pan large enough to hold the ham, arrange onion and tomato evenly on the bottom. Sprinkle with clove and then pour in one cup each of wine and all of the stock. Add bay leaf and place ham on top. Place in an oven at 350 degrees and roast until ham is done, basting with juices every 15 minutes. Remove ham to a cutting board and strain liquid into a bowl and discard solids. Heat butter and flour in the roasting dish until dark golden brown then add pan liquid and remaining cup of wine. Bring to a boil and then simmer until thickened, about 15 minutes. Serve sauce over ham slices.