| ≥1 piece |
Preparation time: approx. 45 minutes
1½ kg smoked ham
iodized salt
3 tblsp. clarified butter
1 bunch fresh mixed herbs
500 ml Burgundy wine
2 tsp. corn starch
Rub a little salt into the ham. Braise in a casserole with the clarified butter at medium heat for 45 minutes.
Roughly chop the mixed herbs, add to the ham and continue to braise.
Gradually pour over a little water and the Burgundy wine.
Pass the sauce through a sieve, thicken with the corn starch and season to taste.
Serve the ham in slices glazed with the sauce, on deep, pre-heated plates.
Serve with Schupfnudeln (Swabian potato noodles) and Sauerkraut