CookEat Recipe
Noix of Ham, Port Wine Sauce
Fresh pork leg round braised with onion, herbs, broth, demi-glace and tomato sauce, then served with Porto sauce.
Method
Steps
Step 1
Use one three-pound boneless piece of fresh, uncured pork from the leg round, weighed before soaking and trimming. Cover it with cold potable water in a covered container and refrigerate at 40°F or colder for three hours.
Step 2
Heat a conventional oven to 325°F. Drain the same piece of pork carefully, wipe it dry and neatly trim it all around.
Step 3
Put the pork in a hob- and oven-safe pan with the sliced onion, one thyme sprig, one marjoram sprig, the bay leaf, two whole spice cloves and the two tablespoons melted butter. Brown over the heat for about fifteen minutes, turning the meat and stirring the onion and herbs from time to time without burning them.
Step 4
Measure two gills of finished demi-glace, then loosen this measured portion with a separate little hot unsalted White Broth prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and verify 165°F before use.
Step 5
Add one pint of the finished unsalted White Broth prepared with veal bones and aromatics only, the diluted measured demi-glace and two gills of finished tomato sauce to the pork. Season with half a teaspoon salt and half a teaspoon ground black pepper. Cover with an oven-safe lid, bring to a boil and boil for ten minutes.
Step 6
Transfer the covered pan to the 325°F oven and braise for about two hours, continuing as needed until the pork is tender and its thickest centre reaches at least 71°C.
Step 7
Lift the ham onto a large hot serving dish, pour enough hot finished Porto sauce over it to coat the meat and serve promptly.
Step 8
Reserve all the remaining braising contents separately in shallow containers. Cool them promptly and refrigerate at 40°F or colder for later cooking, keeping them separate from any stored ready sauce.
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