Schienken In Wine Austrian Ham Steak In Wine Recipes

WHOLE HAM GLAZED WITH RED WINE AND SPICES

Steps:

• 1. Preheat oven to 325F.
• 2. Place ham, fat side up, on rack in roasting pan; pour in 2 cups water.
• 3. Cover pan tightly with foil; roast for 2 hours, adding more water if necessary to maintain level.
• 4. If ham has skin, slide a sharp knife under the skin and lift off. (Discard skin or save for making ham broth for split pea soup).
• 5. Trim fat layer to 1/4-inch (5 mm) thickness. Discard trimmed fat.
• 6. Diagonally score fat to form a diamond pattern.
• 7. In a small saucepan, combine honey, red wine, pineapple juice, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly.
• 8. Brush enough of the glaze over ham to cover; stud center of each diamond pattern with clove.
• 9. Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in center registers 140°F. Transfer to cutting board and tent with foil; let stand for 15 minutes.
• 10. To carve ham, cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.

HAM BAKED IN WINE - SKINKE I VIN

Steps:

• Loosen the skin from the ham and simmer with the onions and the leek for 1 hour in a roasting pan with all but ½ cup of the wine.
• Remove ham from roaster.
• Cut away and discard tough outer skin.
• Brown mushrooms in butter.
• Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper.
• Skewer the opening to keep the filling in place.
• Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster.
• Stir over a low heat.
• Add the reserved ½ cup wine a little at a time and mix well.
• Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound) in a preheated 375º oven.
• Baste at least every ½ hour with juices from the pan.