Šunka sa porilukom i kestenom – Ham with leek & chestnuts
Get your ham and chestnut fix with this delicious wintry meal.
  1. Heat the oil in a large skillet over medium heat. Sear the slices of pork on both sides until very lightly golden. Set the pork aside as you lightly colour the chunks of leek, along with the garlic. Cook these for 3 minutes.
  2. Add the balsamic, red wine and rosemary and, if using a gas flame, tip the pan so the flame catches the wine and ignites it. Alternatively, use a gas lighter to ignite the wine to burn off the alcohol. When the flame extinguishes return the pork to the pan and arrange it in a single layer or slightly overlap it. Pour over the stock to cover the pork completely and bring to the boil. Check for seasoning then reduce the heat as low as possible.
  3. Cover the skillet with a lid or foil and allow to very gently simmer for 45-60 minutes. Turn the pork slices over and add the chestnuts, spooning the liquid over them. If there isn’t much liquid in the pan, add a little water. Once the chestnuts have gone in try not to mix things around too much as they will crumble. Cook for a further 20 minutes or so, just to the point of the liquid reducing by two thirds.
  4. Serve hot with steamed asparagus spears tossed in a little virgin olive oil and seasoning. And loads of crusty bread.
Recipe Notes

If using fresh chestnuts, cut a cross into the side of each chestnut and boil in water for 8 minutes, or bake for 20 minutes at 240°C. Peel when cool enough to handle, leaving the flesh whole. If using frozen chestnuts, be sure they’re defrosted before using. No need to boil them as they’ll cook with the pork.