Thursday, April 3, 2008

Roast Fresh Ham (Svinestek)

Yield 6 servings.


3 lb Fresh ham, with rind
1 tsp Salt
1/2 tsp Black pepper
1/4 cup Flour
2 tbl Butter
1/4 cup Red wine
1/2 tsp Mustard
4 cup Cooked sauerkraut
6 x Apples, quartered and cooked
18 x Cooked prunes

  • Score rind of ham or slash in 1 inch squares, being careful not to cut through. Rub with salt and pepper. Bake at 450 Degs for 1 hour. Remove rind. Return ham to oven. Reduce heat to 325 deg. and cook for 50- 60 minutes. (Bake ham to internal temperture of 185 deg. on meat thermometer, basting periodically with water.) Remove ham, keep warm. Reserve drippings.
  • Brown flour in butter. Strain reserved drippings. Skim off and discard fat.
  • Measure 1 3/4 cups drippings. Add drippings to butter-flour mixture. Cook stirring, untill thickened. Add wine and mustard. Reheat. Serve gravy over ham. Serve sauerkruat separately. Garnish ham with apples and prunes.

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