Inicio » Recetas » Ham And Sage Ponice

Receta Ham And Sage Ponice

Name: Ham And Sage Ponice
Ingredients: 2 lb smoked ham hocks or possibly smoked pork neck bones; 12 c. water; 2 Tbsp. chopped fresh sage or possibly 2 tsp. dry rubbed sage; 2 1/2 c. yellow cornmeal; 2 Tbsp. butter (about) Maple syrup

de Global Cookbook

Add a photo

click to rate

0 votos | 1770 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

2 lb smoked ham hocks or possibly smoked pork neck bones
12 c. water
2 Tbsp. chopped fresh sage or possibly 2 tsp. dry rubbed sage
2 1/2 c. yellow cornmeal
2 Tbsp. butter (about) Maple syrup

Direcciones

Combine smoked ham and 12 c. water in heavy large saucepan or possibly Dutch oven. Bring to boil. Reduce heat and simmer till ham is very tender and cooking liquid is reduced to 8 c., about 1 1/2 hrs. Transfer ham to bowl, using slotted spoon. Cold slightly. Cut meat from bones; chop meat
coarsely.
Skim fat from cooking liquid. Bring liquid to boil. Add in sage. Reduce heat to medium. Gradually whisk in cornmeal. Cook till mix thickens, stirring constantly, about 5 min. Remove pan from heat.
Season cornmeal mix to taste with salt and pepper. Add in minced ham and stir vigorously till combined. Pour mix into two 8 1/2 x 4 1/2-inch loaf pans. Chill ponice till set. (Can be prepared 2 days ahead. Cover with plastic and chill.)
Turn out ponice and cut into 1/2-inch-thick slices. Heat 1 Tbsp. butter in large skillet over medium-high heat. Working in batches, add in ponice and cook till brown, adding more butter as necessary, about 5 min per side. Serve, passing maple syrup.
Makes 2 loaves.