Prociutto fresco brasado al marsala (Ham braised in marsala)

Ingredients for Prociutto fresco brasado al marsala (Ham braised in marsala)

Instructions for Prociutto fresco brasado al marsala (Ham braised in marsala)

To prepare the Prociutto fresco brasado al marsala (Ham braised in marsala) recipe, please follow these instructions:

Mix 2½ dl. Marsala and ½ dl. Olive oil, lemon juice and bay leaves in a large bowl. Turn the hammer into this marinade until it is wet on all sides and allow the ham to marinate at room temperature for at least 6 hours. If they put the ham in the fridge, they must calculate at least 12 hours. Remember to turn the ham in between, so that it is always covered by the marinade.

Preheat the oven to 175 degrees. Take the ham off the marinade and dip it dry, either with a kitchen cloth or with a kitchen roll. Put the marinade in a small bowl. Mix the onions, carrots and celery and chop it until it is very finely ground. (This chopped mixture is called a battuto and is called soffritto after it is boiled). Hot 2 tbsp. Olive oil in a thickened saucepan that is big enough to hold the hammer. Add the bat and let it spin for approx. 10 minutes or until it has taken light color. Heat the remaining oil on a pan until it smokes, brown the ham on the forehead, starting with the fat side down and turning the ham until golden brown over it all. Now put the ham on the soffritto in a saucepan.

Pour almost all the fat of the forehead, and in the rest they cook the marinade quickly, make sure that all the force attached to the forehead is dissolved in the marinade. When the marinade is cooked to half, they pour it into the saucepan together with the beef power. If the fluid does not reach up to approx. 1/3 of the saucepan, they must add more beef. Let the saucepan get a boil, put on the lid and put it on the middle grill in the oven. Braiser the ham for approx. 3 hours, then put the ham on a heated dish and allow it to pull for approx. 15 minutes to make the cut easier. Sift the sauce from the casserole through a nice sieve into a sauce pan. Be sure to press the vegetables hard, so all the water is running out. Foam the surface free of grease and let the sauce cook with even heat. In a small bowl, they mix the arrowroot with the 2 tablespoons. Marsala, and when the arrow rot is dissolved, they lean in the spinning. Still let the sauce stand over low heat and stirring constantly until it is leveling and getting ready. The sauce must not boil, but taste with salt and pepper, maybe a little more marsala.

The ham is cut into thin slices and put in a row on a preheated serving dish. Pour a few spoonful sauce over the ham before serving and serve the rest of the sauce for themselves.