Baked ham

Ask your grocer to practice on the ham skin incisions in length and in width to form a lattice.

Mix some amount of coarse salt and ground pepper and with this compound soffregate vigorously the ham by insisting on the engravings so that salt and pepper penetrate well.

Heat the oven to 240 degrees.

Put the ham directly on the grill and in the underlying platter, pour the wine and two glasses of water.

After a quarter of an hour brought the heat to 150 degrees and simmer 30 minutes calculating every half a kilo.

Halfway through the cooking, turn the ham, but not soak because the rind should be crispy.

Meanwhile, divide the cabbage into four, remove the core.

Cut the leaves into strips.

In a saucepan, put the butter, a glass of water, sugar, vinegar, salt and pepper.

When it boils add the Kale, cover and lower the heat.

After a quarter of an hour add the redcurrant jelly and apples, peeled and cut into pieces.

Cover and cook for 40 minutes.

If necessary to finish cooking without lid to evaporate excess liquid.

When the ham is cooked for 20 minutes leave in the oven turned off with the door open.

Cut the ham into slices, surrounded with cabbage.

Ham sauce diluted with a ladleful of hot water and serve in gravy boat.

Accompanying wines: Colli Orientali Del Friuli DOC, Schioppettino Chianti Classico DOCG, Aglianico Del Vulture "old" DOC.