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Ham in Burgundy

11 servings

Ingredients

• 1 piece Ham, small and lean
• 1 l Burgundy
• 1 large cup Sugar
• 4 pieces Onions
• 2 pieces Carrots
• Cloves (a little)
• Lemon peel (a little)
• Bouillon (a little)
• 1 glass Wine
• Lemon juice (a little)
• Sugar for the sauce (a little)
• Small steamed onions (a little)
• Braised chestnuts (a little)
• Potato fritters (a little)

Instructions

1. For 10 to 12 persons.
2. Wash a small, not too fatty ham thoroughly, soak it overnight, and boil it in water until half tender.
3. Remove it, peel off the rind, and remove most of the fat.
4. In a casserole, bring 1 liter of Burgundy wine to a boil with 1 large cup of sugar, 4 onions, 2 carrots, a few cloves, and a little lemon peel.
5. Add the ham and cook it until tender, well covered.
6. Remove the ham, skim the fat from the red sauce, and reduce the sauce briefly.
7. Place the ham back in and put the open casserole in a hot roasting oven, possibly on a few bricks if needed, until the ham is browned, basting frequently.
8. Arrange on a platter, dilute the pan drippings with bouillon, bring to a boil with 1 glass of wine, a little lemon juice and sugar, strain through a sieve, and pour part of the sauce over the ham, serving the rest in a gravy boat.
9. Garnish with small steamed onions, braised chestnuts, and potato fritters.

Modernized from a treasured 19th-century German cookbook.