Ingredients

12-14 pound country ham

2 tbsp granulated sugar

2 tbsp Dijon mustard

2-1/4 cups Madiera wine

1-1/2 cups beef gravy

2 truffles, finely chopped

Preparation

  1. Skin the ham and rub the fat with sugar and mustard. Place the ham in a large roasting pan and pour 2 cups of Madeira wine over it. Cover with a lid or foil and bake in a 350F oven.
  2. Allow 10 minutes per pound for a ready-to-eat ham. If you are using a previously boiled ham, bake it no more than 1-1/2 hours.
  3. Combine 1/4 cup of liquid from the pan in which the ham was baked with remaining Madiera and the beef gravy. Bring to a boil, lower the heat and simmer for 4 minutes. Add the truffles and simmer another minute or so.
  4. Serve the ham with Madeira sauce and thin slices of sauteed polenta.