Roasted glazed prosciutto
The holidays are approaching and here is a perfect recipe for long convivial tables!
Glazed ham is a very inviting second course: the pork leg is stewed slowly with aromas and smells before being glazed in the oven.
Conceiving prosciutto as a stew or a roast for us in Canada is not usual but this preparation that requires it to be glazed and then sliced to compose tasty sandwiches is so irresistible that I could not do otherwise but propose it!
Ingredients
600-700 gr whole pork shouldera handful of cloves1 lemon2 tablespoons Dijon mustard150 gr brown sugara sprig of lemon thymesalt, pepper and water to taste
Procedure
Let's proceed first to cook this beautiful piece of meat as they would do in America and that is seasoning it, to ensure that the heart gets as much tasty seasoning as possible it will be necessary to engrave the surface of the prosciutto. At the center of some square that we will have obtained we insert the cloves that will proceed to give flavor throughout the cooking in the oven. Season further with salt and pepper rubbing them on top and place the prosciutto in a baking tray on the bottom of which we will put about 300 ml of water and a sprig of lemon and thyme. Cover everything with aluminum foil and bake at 180 ° until it cooks about medium cooking (so it all depends on the shape and weight of your piece of meat), I recommend however to cook it no less than 40-45 minutes if the piece is large and add more water on the bottom of the pan in case it had dried and the roast is still raw. Meanwhile, prepare what will be needed to glaze it and ensure that a delicious crust forms, then mixing the mustard with brown sugar, lemon juice and zest in strips, a little water if necessary will proceed to mix this sauce before it is seasoned with additional salt and pepper. Take the roast prosciutto from the oven, remove the aluminum foil that will have done its job of cooking it up to the inside and proceed with the glaze by sprinkling the prepared sauce over the entire surface. Let's repass the roast over to the grill (200°) and let it form a crunchy, tasty and spicy glaze. Out of the oven just bring it to the table and then slice it and serve it to greedy diners,
Enjoy your meal!
The holidays are approaching and here is a perfect recipe for long convivial tables!
Glazed ham is a very inviting second course: the pork leg is stewed slowly with aromas and smells before being glazed in the oven.
Conceiving prosciutto as a stew or a roast for us in Canada is not usual but this preparation that requires it to be glazed and then sliced to compose tasty sandwiches is so irresistible that I could not do otherwise but propose it!
Ingredients
600-700 gr whole pork shoulder
a handful of cloves
1 lemon
2 tablespoons Dijon mustard
150 gr brown sugar
a sprig of lemon
thyme
salt, pepper and water to taste
Procedure
Let's proceed first to cook this beautiful piece of meat as they would do in America and that is seasoning it, to ensure that the heart gets as much tasty seasoning as possible it will be necessary to engrave the surface of the prosciutto. At the center of some square that we will have obtained we insert the cloves that will proceed to give flavor throughout the cooking in the oven. Season further with salt and pepper rubbing them on top and place the prosciutto in a baking tray on the bottom of which we will put about 300 ml of water and a sprig of lemon and thyme. Cover everything with aluminum foil and bake at 180 ° until it cooks about medium cooking (so it all depends on the shape and weight of your piece of meat), I recommend however to cook it no less than 40-45 minutes if the piece is large and add more water on the bottom of the pan in case it had dried and the roast is still raw. Meanwhile, prepare what will be needed to glaze it and ensure that a delicious crust forms, then mixing the mustard with brown sugar, lemon juice and zest in strips, a little water if necessary will proceed to mix this sauce before it is seasoned with additional salt and pepper. Take the roast prosciutto from the oven, remove the aluminum foil that will have done its job of cooking it up to the inside and proceed with the glaze by sprinkling the prepared sauce over the entire surface. Let's repass the roast over to the grill (200°) and let it form a crunchy, tasty and spicy glaze. Out of the oven just bring it to the table and then slice it and serve it to greedy diners,
Enjoy your meal!
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