How To make Ham with Port Raisin Sauce
1 2 1/2 lb. boneless smoked ham, preferably "Cure 81" 2 cups tawny or vintage port 1/3 cup double-strength beef broth, canned or homemade 1/3 cup water 1/2 cup dark raisins 2 TBS light brown sugar 1 TBS cornstarch dissolved in 2 TBS cold water
Makes: 4 to 6 servings
Pierce the ham all over with the tip of a sharp knife.
In a 3 1/2 quart slow cooker, combine the port, broth and water. Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 F, 4 to 5 hours on low or 2 to 3 hours on high. Turn the ham once during cooking for even distribution of flavor. Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook until the cooking liquid has reduced to 2 cups, about 5 minutes. Stir in the raisins, brown sugar, and vinegar, reduce the heat to low and simmer for 5 minutes. Whisk in the cornstarch mixture and cook until just thickened. Pour the sauce into a sauce boat. Slice the ham and serve with the sauce passed on the side.
Source: Ready and Waiting, by by Rick Rodgers, Hearst Books, 1992
Uploaded by Martha Vieira, 76363, 1024
How To make Ham with Port Raisin Sauce's Videos
Every home cook should watch this video! | Chef Jean-Pierre
Hello There Friends, I learned this system over 50 years ago and still use it to this day. I used it very successfully throughout my entire career as a restaurateur and cooking school owner and used it every single week. Even today, whether I'm cooking for you guys or at home, I use it and will always continue to do so. I hope you will apply it to your weekly routine and continue your journey in the exploration and discovery of awesome food!
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Cooking with John: Prosciutto Wrapped Port Tenderloin
PROSCUITTO-WRAPPED PORK TENDERLOIN with Carrabba's Italian Grill
This Commercial Left Me SPEECHLESS…???????? #shorts
This commercial left me SPEECHLESS...
the plot twist GOT ME!!!
Have you seen this commercial before??
SUBSCRIBE FOR MORE VIDEOS!!!
Meghan Markle Just After Wedding Prince Harry, at Nottingham Cottage on Kensington Palace Grounds
Madeira Wine Sauce | The wine used to toast the Declaration of Independence.
GET THE RECIPE:
Just Cook With Michael Website:
KITCHEN ITEMS:
Carbon Steel Pan:
Pepper Grinder:
Portuguese Olive Oil:
RELATED RECIPES:
Bolo do Caco | Portuguese Bread:
Papo Secos | Portuguese Bread Rolls:
Spicy Piri-Piri Spatchcock Chicken:
INSTAGRAM:
FACEBOOK:
PINTEREST:
PHOTOGRAPHY EQUIPMENT:
Canon EOS 6D:
Canon EF 40mm f/2.8 STM Lens- Fixed:
Canon EF 70-300mm f/4.5-6 is II USM Lens:
Canon EF 50mm f/1.8 STM Lens:
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red:
________________________________________________________________________
Ingredients:
2.5 Pounds chicken breasts about 6 - 7oz chicken breasts
2 TBSP butter
2 TBSP flour
1 Pound mushrooms
3 bay leaves
1 tsp fresh or dried thyme
1 large onion
1 cup cherry tomatoes
1-1/4 cup Madeira wine
1 cup beef or chicken stock
1 envelope gelatin (2/1/4 tsp)
1/4 cup pure olive oil or vegetable oil
1/4 cup whipping cream
Salt and pepper to taste
-----------------------------
HISTORY
Madeira was an important wine in the history of the United States of America. No wine-quality grapes were grown among the thirteen colonies,so imports were needed, with a great focus on Madeira. One of the major events on the road to the American revolution in which Madeira played a key role was the British seizure of John Hancock's sloop the Liberty on May 9, 1768. Hancock's boat was seized after he had unloaded a cargo of 25 pipes (3,150 gallons) of Madeira, and a dispute arose over import duties. The seizure of the Liberty caused riots to erupt among the people of Boston.
Madeira was a favorite of Thomas Jefferson, and it was used to toast the Declaration of Independence. George Washington, Alexander Hamilton, Benjamin Franklin and John Adams are also said to have appreciated the qualities of Madeira. The wine was mentioned in Benjamin Franklin's autobiography. On one occasion, Adams wrote to his wife, Abigail, of the great quantities of Madeira he consumed while a Massachusetts delegate to the Continental Congress. A bottle of Madeira was used by visiting Captain James Server to christen the USS Constitution in 1797. Chief Justice John Marshall was also known to appreciate Madeira, as were his cohorts on the early U.S. Supreme Court.
----
Madeira is a specific type of fortified wine from the Madeira Islands (owned by Portugal, between Europe and Africa) that was extremely popular in colonial and post-colonial America (the colonies consumed up to 95% of all production at one point). The key to making it was a combination of aging and heat that was discovered by accident.
The Madeira Islands were a major port of call for ships traveling across the Atlantic or around Africa to reach the East Indies, so many ships would stop there and restock with fortified wine similar to port (adding a little distilled alcohol would help preserve the wine over a long voyage). When a shipment of undrank wine was returned after the voyage, it was discovered that the long period of aging in the hot holds of the ship had created a dark, sweet, intensely flavorful oxidized product.
________________________________________________________________________
JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.
My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️Laser Thermometer:
❤️ Meat Tenderizer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE: