Fresh Ham with Marsala
- 1 ham , (about 3 lb)
- 2 ½ cups Marsala wine
- 3 tablespoons oil
- 1 oz butter
- 3 ½ oz carrot
Put the fresh prosciutto into a bowl, pour over 2 cups of Marsala wine and leave to marinate for 24 hours turning from time to time. Drain. Dry thoroughly with a cloth and tie up with string. Drizzle a pan with the oil, and put in the ham and the chopped mixture of carrot, celery, onion and parsley.
Over moderate heat, brown the meat well, then douse with some spoonfuls of the marinade. Repeat this operation frequently until the marinade is all used up, then douse with water and cooking liquid and continue cooking for about 2 hours. Slice the ham, transfer to a serving plate and keep hot.
Finely sieve the cooking liquid, put back into the pan, dilute it by pouring in some spoonfuls of water or stock a little at a time, and then add the potato starch dissolved in a little water. As soon as the sauce tends to thicken, remove from the heat, pour in 1/2 cup of Marsala wine as well as the butter which has been cooked in a small pan until it takes on a hazelnut color. Mix well and pour over the slices di ham. Serve with seasonable vegetables.