Monday, October 05, 2015

Oven-baked ham - Ugnsstekt skinka

Ugnsstekt skinka

A fresh large slice of ham becomes a delicious, juicy roast.

4 servings

2 lbs fresh bone-in ham,
approx 2 inches thick
1 tsp salt
½ tsp black pepper
1 tbsp butter or margarine
good 1/3 to 2/3 cup white wine
½ red sweet pepper
½ yellow sweet pepper

Chutney butter:
1 ¾ oz butter or margarine
3 tbsps mango chutney
3 tbsps chopped parsley
grated zest from ½ orange
salt, pepper

You can substitute the mango chutney with
some other nice chutney, e.g. Pineapple
Sweet & Sour Chutney.

Rub the meat with salt and pepper. Melt the fat and brown on both sides until coloured.

Stir the fat until smooth and mix with chutney, parsley and orange zest. Flavour to taste with salt and pepper. Put the meat in an oven-proof dish and spread with about half of the chutney butter. Pour on good 1/3 cup white wine and put in the middle of the oven at 175C/gasmark 4 for 30 minutes.

Chop the sweet peppers, put them around the meat in the dish and dab remaining butter on top. Continue cooking in the oven for another 30 minutes or so, or until the meat is done. Dilute with some more wine towards the end of the cooking time, if necessary.

Let the meat rest for 10 minutes. Flavour the gravy to taste with salt and pepper, cut the meat in slices and serve with the sweet pepper gravy.







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