Roasted Ham with Apricot Farofa

Ham, contrary to what many people think, is a very lean meat. It has a large layer of fat around it, but there is little fat interspersed with the meat. It’s very cheap, tasty and you can make incredible things with the leftovers (yes, because there’s always leftovers!).

I removed most of the side fat from the ham, seasoned it with 1 cup of dry red wine, 50 ml of shoyu (soy sauce), 1 tablespoon of mustard, salt, black pepper and a handful of dried herbs (herbs of provence). I left it marinating for 4 hours. I placed it in a preheated oven covered with aluminum foil. When it was cooked, I took it out of the oven and drained the broth that had released (I reserved it to use in the sauce and farofa). I returned the ham to the oven without the aluminum foil to finish browning.

Sauce: I fried chopped onion in butter, added a teaspoon of brown sugar, a teaspoon of salt, sprinkled with wheat flour (as if I were going to make a béchamel), added half of the broth removed from the ham and a little of water. I let it thicken and poured it over the roast ham.

Farofa: The quantity is for two people. I chopped 8 apricots, one
handful of black raisins and left them to soak for half an hour. I fried ¼ chopped onion in butter, added the drained fruits and let it taste. I added about 4 tablespoons of the ham broth. I added raw cassava flour, stirred until all the liquid was absorbed. I corrected the salt and added a handful of green scent. It goes very well with roasts!