Parma ham with pomegranate
Instructions
Let the ham at room temperature for about 2 hours and cut into dice.
Squeeze 1 pomegranate with the juicer and grainy grains of the second.
Heat currant jelly with the juice of the pomegranate, add the port and a pinch of cayenne pepper.
Add the sliced leeks and FRY fresh focus.
Remove from heat and add the grains of Pomegranate and lemon and orange rinds.
Put the dice of ham on a serving dish, cover with the sauce and serve warm.
Ingredients and dosing for 4 persons
- 300 g of ham (slices from 300 g)
- 2 pomegranates
- 2 leeks
- 4 tablespoons of currant jelly
- == 1 lemon (zest)
- 1 orange (zest)
- 3 tablespoons of porto wine
- Cayenne pepper