CARAMELIZED COOKED HAM

500 gr. of Snèver cooked ham, 100 gr. of sugar, cloves, 250 gr. of wine vinegar, black peppercorns, 500 ml of stock, 2 glasses of sherry.

Put the ham in a pot, cover it with cold water and bring to the boil, lower the heat and cook for about 2 hours. Drain the ham, remove the rind, spike it with cloves and put it on an oven tray, spread it with 50 gr. of sugar and let it caramelize in the oven for half an hour. In a small pot bring the vinegar to a boil, add the peppercorns, the broth and bring the whole to a simmer. Caramelize the remaining sugar in a small pot, add the sherry and reduce the sauce, which you will use to cover the sliced ham.