Ham roast studded with Parma ham in red wine sauce

Ingredients for 6 servings:

• 2 kg ham – roast pork
• 500 g chanterelles or mushrooms
• 2 onions
• 2 cloves garlic
• 1 cube of meat broth (makes 1/2 l)
• 5 peppercorns
• 5 grains of allspice
• 2 sage leaves
• 1 pinch of cumin
• ½ tsp salt
• 1 ½ liter wine, red (e.g. Chateau)
• 200 g Parma ham or Serrano ham
• 7 tsp dark gravy, ready-made gravy
• 3 bay leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and chop the onions and mushrooms. Pierce the two garlic cloves 2-3 times with a fork and place them, skin on, in the roasting tin. Add the peppercorns, allspice, bay leaves, sage, cumin, and salt. Now add 1/2 liter of red wine and heat with the meat stock cube. Top the roast with Parma ham or secure with toothpicks, add, and sear briefly. Preheat the oven to 230°C (450°F) and braise the roast for 2 hours at 200°C (400°F). Baste the roast with the remaining liter of red wine every 20 minutes to ensure the delicious Parma ham is still edible. When the roast is ready, remove it from the roasting tin and add the dark gravy to the red wine stock and stir to combine. The roast is now ready to serve. Enjoy! Serve with rosemary potatoes, apple-flavored red cabbage, and a dry red wine!