Whole Country or Smithfield Ham Baked with Madeira

Jambon Crû de Montagne au Madère

Preparation info

  • For

    8 to 12

    People, according to size of Ham
    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

Mademoiselle Ray, of course, uses the sun-dried hams of the Alpine mountains, which are similar in some ways to our great American Smithfield. A raw Smithfield ham would fit beautifully into this recipe. Or you could use a genuine “country ham,” available from fancy food stores or direct by mail from farm producers in many states. Do not, however, use one of those mass-produced standard supermarket hams, which are bland, too soft in texture, and are deliberately injected with water, alleged