Madeira-baked Smithfield Ham RecipeOrigin: Britain Period: Traditional |
Ingredients
1 fully cooked smoked Smithfield ham or Tennessee ham (about 7kg) 
Madeira-baked Smithfield Ham Preparation:Method:Trim the rind and any excess fat from the ham (leave about a 6mm thick covering) then place the ham on a rack set in a large roasting tin. Spread the butter over the ham then sprinkle the nutmeg over the top. Pour the Madeira into the pan then transfer the meat to an oven pre-heated to 175°C and roast for about 27 minutes per kg, or until the meat reaches an internal temperature of 60°C (this is when a knife inserted into the meat and held there for 30 seconds feels warm when touched to your lower lip). During roasting baste every 10 minutes with the pan juices. When done, remove the ham from the pan and allow to rest, lightly-covered, for 20 minutes before carving and serving. The ham can be served either hot or cold. |
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