Glazed Ham with Pineapple
1 piece smoked ham or gammon
1/2 bottle of red wine
1 onion, chopped
2 carrots, chopped
Water (enough to cover the ham in the pot)
Glaze:
1 tbsp Dijon mustard
3 tbsp brown sugar
1 tsp juice from a can of pineapple
Pineapple rings
Chop the onion and carrots coarsely.
Place the ham in a large pot, add the chopped vegetables, and pour in half a bottle of red wine.
Heat until boiling, then reduce the heat and let simmer gently for 60 minutes.
Remove the ham from the pot and place it on a roasting rack. Reserve the cooking liquid for the sauce.
In a small bowl, mix together the Dijon mustard, brown sugar, and 1 teaspoon of pineapple juice. Brush this mixture over the ham and arrange the pineapple rings on top.
Preheat the oven to 200°C and bake the ham for 15 minutes.
Strain 1.5 liters of the reserved ham cooking liquid into a smaller pot.
Heat until boiling, then add 2-4 teaspoons of pork stock (I use Oscar's powder), 200-300 ml of red wine, and the flour mixed with a little cold water.
Allow the sauce to simmer for a few minutes and season to taste with salt, pepper, a bit of Aromat seasoning, and sauce browning if desired.
Finally, add sautéed mushrooms to the sauce just before serving.