Crumb-Crusted Ham with Orange Madeira Sauce
Recipe Summary test
This recipe calls for a top-quality smoked ham from the meaty upper leg. It shouldn't be too sweet or too salty, or one that's been sectioned and reshaped. Karl Ehmer makes a superior ham using an old German smoking recipe. It's available by mail from Citarella in New York City (212-874-0383).
A golden potato gratin, steamed broccoli, and a crusty roll.
A deep, slightly smokey South African Merlot like one from Meerlust will nicely compliment the ham.