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Angela's Italian and Sicilian Recipes
Prosciutto with Marsala Wine
Prosciutto with Marsala Wine
(Prosciutto Al Marsala)

For the Prosciutto:
6 and 1/2 lbs (3 kg) Prague ham or other smoked ham
1 onion, diced
2 carrots, diced
2 celery sticks, diced
18 fl oz (500 ml) dry Marsala wine
6 tablespoons extra virgin olive oil
3 oz (80 grams) butter
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper

For The Sauce:
7 fl oz (200 ml) hot meat stock
3 and 1/2 fl oz (100 ml) dry Marsala wine
1 teaspoon corn flour
1 oz (25 grams) butter

Prepare the Prosciutto:
Cut off the skin and part of the fat from the ham and place the ham in a snug-fitting pan.

Add the Marsala wine and leave to marinate for about 6-7 hours.

Preheat the oven to 350F (180C) Gas Mark 4.

Drain the ham, reserving the marinade, and tie neatly with kitchen string.

Heat the olive oil and butter in a large roasting tin.

Add the ham and cook, turning carefully, until lightly browned all over.

Add the vegetables, parsley and salt and pepper.

Transfer to the oven and roast, basting frequently with the cooking juices and the reserved marinade, for 2 hours.

Remove the ham from the roasting tin and keep warm.

Prepare the Sauce:
Pass the vegetable and the ham juices through a food mill into a pan.

Add any remaining marinade and the stock and bring to a boil.

Boil until slightly reduced.

Mix the corn flour to a paste with 2 tablespoons cold water in a bowl.

Stir the mixture into the sauce and cook, stirring constantly, until thickened, then remove from the heat.

Whisk in the Marsala wine and butter.

Untie the ham and carve into fairly thick slices.

Place on a warm serving dish and serve covered with the sauce. Serves 10.
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