- Prep: 8 hr
- Cook Time: 3 hr
- Total: 11 hr
- Serving: 4-6 servings
Peppercorn and Madeira wine baked ham.
- 10 pound ham
- 4 bay leaves
- 8 peppercorns
- 1 bottle Madeira wine
- Place the ham in cold water and soak overnight. Drain.
- Place the ham in a large pot and cover with boiling water. Stir in the bay leaves and peppercorns and cook slowly for 2 1/2 hours. Drain.
- Pour the wine over the ham and continue to heat for 1/2 hour, basting regularly.