1st Edition 2008 of Erre Reciptes Competition. Winner recipe.
Glòria Canals Marata, SANT ESTEVE D´EN BAS
To make the sauce:
- Peel the onion and celery and cut into long, thin slices. Poach gently in a little margarine or butter, as you prefer. When the onion is cooked through, but not browned, add the sherry. Cover the pan, let the wine reduce, then add the cream. Add a pinch of salt and continue to cook slowly for 15 minutes.
To prepare the dish:
- When the sauce is cooked, pour it into another pan and add the pineapple juice, a pinch of brown sugar and a pinch of nutmeg. Adjust the seasoning, if necessary, and add a pinch of cinnamon. Simmer gently for 5 minutes, then strain. The sauce should have thickened slightly.
- Place the slices of cured cooked ham on a heat-resistant serving dish. The slices should be fairly symmetrical. Sprinkle them with a little sugar, pour on the warmed whisky and flambé them until the alcohol has burned off completely.
- Top the cured cooked ham with the pineapple slices and, on serving, add the previously prepared sauce, hot.
- A good contrast in flavours is achieved by serving steamed Basmati rice as an accompaniment to this dish.