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Categories:Viewed: 59 - Published at: 10 years ago
Ingredients
- 1 (5 to 7 pound) fresh ham
- 4 lemons, juiced
- 8 laurel (or bay) leaves
- 2 tablespoons fresh rosemary leaves
- 2 cloves garlic, thinly sliced
- 1 cup white wine
- 1/2 cup grappa
- 1 cup chicken stock
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper, to taste
Method
- Place the ham in a large, oven proof casserole.
- In a small bowl, combine the lemon juice, laurel leaves, rosemary and garlic and pour the mixture over the ham, rubbing all over to make sure that it is evenly covered.
- Cover with plastic wrap and refrigerate for 12 hours.
- Preheat the oven to 375 degrees F.
- Cover the ham with aluminum foil and bake in the oven 1 1/2 hours, turning it occasionally.
- Remove from the oven, baste with the wine and grappa and return to the oven to cook uncovered for another 1 1/2 hours.
- Remove the ham from the oven and place it on a rack to cool.
- Remove the excess grease from the pan and place the pan over low heat.
- Add the chicken stock and stir with a wooden spoon over medium-low heat to dislodge the browned bits from the pan.
- Whisk in the flour and butter and continue to stir over low heat until the pan juices thicken and form a gravy.
- Season, to taste, with salt and pepper and remove to a small bowl or gravy boat.
- Slice the ham and serve immediately with the gravy.
