Recipe - Pork Ham With Mustard Sauce

1 pack Sliced Parma ham
1 Pork fillet
1 bn Fresh sage leaves
Salt and pepper

SAUCE
One half tablespoon Worcester sauce
290 ml Double cream; (One half pint)
6 tablespoon White wine; (6 to 8)
2 teaspoon Wholegrain mustard
1 ds Tabasco

FOR THE POTATOES
3 lg Potatoes chopped into
wedges; unpeeled (3 to 4)
Fresh rosemary sprigs
Olive oil
Rock salt

Gently fry off the potato wedges in olive oil in a roasting tin, then allow
them to cool slightly. Place the potato wedges in a roasting dish and
drizzle with olive oil and mix well with the fresh rosemary sprigs. Roast
in an oven preheated to 220øC/425øF/gas mark 6. Roast for 3040 minutes.

Remove the silver skin along the top of the pork. Take the slices of Parma
ham and lay them out, side by side. Lay some bay leaves along the ham and
place the pork on top and season with black pepper. Fold over the ham, into
a sort of pork roll. Whilst cooking, the Parma ham wil act as a sort of
basting, the pork will stay moist and the ham will go crunchy.

Drizzle some olive oil and sage leaves into a heated nonstick pan with the
pork. Allow the pork to fry off and brown the ham. Once the meat has been
sealed and the ham has changed colour, place the pork into a hot oven with
the potatoes, to cook for 1520 minutes.

Take it out of the pan and put it to one side. Deglaze the pan with white
wine, scraping the bottom with a wooden spoon to loosen the juices. Add the
mustard, Worcester sauce and Tabasco. Let the sauce simmer off a minute or
so. Add in the cream and season well.

Slice the pork and cook it through in the mustard sauce. Serve hot with the
rosemary potato wedges and blanched green beans.

Converted by MC_Buster.

Per serving: 60 Calories (kcal); 0g Total Fat; (0% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.