Baked Ham

Preparation:

Preparation: Ask the butcher to make regular incisions in length and width on the ham rind so as to form a grid. Mix a certain amount of coarse salt and ground pepper and rub the ham vigorously with this mixture, insisting on the incisions so that the pepper and salt penetrate well. Heat the oven to 240 degrees. Place the ham directly on the grill and pour the wine and two glasses of water into the plate below. After a quarter of an hour, bring the heat to 150 degrees and let it cook, calculating 30 minutes for every half kilo. Halfway through cooking, turn the ham, but do not wet it because the rind must be crunchy. In the meantime, divide the cabbage into four, remove the core. Cut the leaves into strips. Put the butter, a glass of water, the sugar, the vinegar, the salt and the pepper in a saucepan. When everything boils, add the cabbage, cover and lower the heat. After a quarter of an hour, add the currant jelly and the apples, peeled and cut into pieces. Cover and cook for 40 minutes. If necessary, finish cooking without a lid to allow excess liquid to evaporate. When the ham is cooked, leave it for 20 minutes in the oven off with the door open. Cut the ham into slices, surround with the cabbage. Dilute the ham sauce with a ladle of hot water and serve it in a gravy boat. Accompanying wines: Colli Orientali Del Friuli Schioppettino DOC, Chianti Classico DOCG, Aglianico Del Vulture "Vecchio" DOC.