Burgundy Ham

Ham from the butcher cured, smoked and cut the pork rind crosswise. Cut onions into cubes. Clean the bunch of greens and cut into cubes. Heat oil in a large saucepan. Sauté the onions at the beginning, then the greens. Fill up with red burgundy. Peel the orange peel. Add orange peel, freshly squeezed orange juice, peppercorns and cloves to the burgundy form. Put in ham. Bring to a boil once and cook uncovered at low temperature for 2 hours. Now put the ham on the juice pan of the oven. Stick 1 clove in each of the intersections of the pork rind. Pour 2 liters of the cooking liquid into the juice pan. Bake the ham in the heated oven at 180 °C , gas 2-3, convection oven not recommended for 2 hours. Cover with aluminum foil half an hour before the end of the cooking time. Serve the ham warm or possibly cooled with farmhouse bread.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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