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Ingredients
Wine-Braised Ham with Figs, Raisins and Cranberries
- Ingredients
- 1 kilogram Roasted ham roulade (prepared by the butcher, without rind)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 4 garlic cloves
- 2 bay leaves
- 3 allspice
- 2 cloves
- 300 milliliters dry Red wine
- 75 milliliters Beef stock
- 6 fresh Figs
- 150 grams Cranberry
- 75 grams raisins
- 3 Tbsps Cranberry jelly
- 3 Tbsps Crème fraiche
- honey (as desired)
Preheat the oven to 200°C (approximately 390°F). Rinse the ham, pat dry and season with salt and pepper. Te with kitchen string to make a neat form, Heat the clarified butter in roasting pan and sear until golden brown all over. Peel the garlic, press through a garlic press and add to the pan along with the spices and saute briefly. Pour in the wine and stock.
Place in the oven and braise, spooning the pan juices over occasionally until heated through, about 1 1/2 hours. Rinse the figs and halve lengthwise. Rinse the cranberries and drain. Add the figs, raisins and cranberries to the pan 20 minutes before the end of cooking.
Heat the broiler. Remove the ham from the cooking liquid, brush with some jelly and slide under the broiler. Remove the bay leaves from the cooking liquid. Transfer the liquid to a saucepan, skim off any fat, stir in the crème fraîche and bring to a boil. Season with salt, pepper and honey. Cut the ham into slices and serve in the fruit sauce.