A Belfast Ham is a dry, salted ham that has been smoked over peat. It is dry-cured and rubbed with salt.
1 Belfast Ham
1 large onion, sliced into 1/2 inch rounds (skin left on)
handful of bay leaves
few sprigs of rosemary
white wine (as needed)
Preheat oven to 350 degrees F.
Layer the onion slices in a large baking dish, scattering the rosemary and bay leaves over top. Place the Belfast Ham on top of the herb and onion mixture, and pour some white wine over the ham.
Place in the oven and continue to baste the ham with enough wine so there is always a half inch of liquid in the bottom of the pan. Once the ham has reached an internal temperature of 85 degrees C (185 degrees F), let rest before slicing thinly. Serve with condiments of your choice.
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