The Daily Telegraph - Saturday - Saturday
Ham with red wine and fennel seed
Pork, fennel and red wine are a classic combination, and this purple-stained ham is a great centrepiece. I prefer to use a cheap cabernet sauvignon or syrah-based wine, as I’ve found merlot gives a duller, less appetising colour. Serve with lentils cooked in the broth, braised chicory and some green leaf salad – watercress is ideal.
INGREDIENTS
750ml red wine
750ml water
Broad strip of orange zest 1 tbsp fennel seeds
4 tbsp light brown sugar
METHOD
Bring the broth ingredients to the boil then simmer for five minutes. Add the raw ham and follow the ‘how to cook’ instructions overleaf.
THE GLAZE
Mix 150g brown sugar with 200ml of the cooking broth. Boil until syrupy, about 10 minutes. Brush on to the ham, following the ‘how to cook’ instructions overleaf.
SERVE WITH BRAISED CHICORY AND RED WINE LENTILS