Red Wine Braised Ham
Take these five ingredients to create a delicious blend of flavors. Food blogger Marc Matsumoto shares this recipe in a full post on the Fresh Tastes blog.
- 3-4 pounds salted smoked pork (ham and slab bacon both work)
- 2 medium onions, sliced thin
- 1 bottle red wine
- 1/4 cup honey
- 1.5 pound head of cabbage, shredded
- Place a medium-sized Dutch oven (or other heavy bottomed pot) over medium heat, add about two tablespoons of oil along with the onions, stir to coat, then cover with a lid. Let the onions wilt until they are soft and translucent (about 20 minutes), checking periodically to ensure they aren’t burning. After the onions are tender, remove the lid and fry the onions until they are caramelized (another 15 to 20 minutes).
- Add the ham and bacon then cover with the wine and honey. Turn the heat up and bring to a boil. Continue boiling until you stop smelling alcohol (about 5-6 minutes). Reduce the heat to medium low, and then cover with a lid.
- Cook until the ham and bacon are fork tender (about 2 1/2 hours), turning the meat over occasionally. When the meat is tender, transfer to a plate and add the cabbage to the pot. Turn up the heat to medium high and cook the cabbage uncovered until it is very tender.
- Slice the ham and bacon and serve with the cabbage.