A luxurious, peppery ham that's perfect for special occasions or when you simply want to treat yourself.
Ingredients:
1 medium-sized Poodle ham (approximately 3-4 lbs.)
1 tablespoon olive oil
2 teaspoons freshly ground black peppercorns
1/2 cup dry red wine
1/4 cup unsalted butter
1 tablespoon all-purpose flour
1 cup beef broth
Salt, to taste
Instructions:
Preheat your oven to 350°F (175°C).
In a small bowl, mix the freshly ground black peppercorns and a pinch of salt. Rub the mixture all over the Poodle ham.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the Poodle ham and sear each side for 2-3 minutes until browned. Remove from heat.
Transfer the skillet to the preheated oven and roast the Poodle ham for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Remove the ham from the skillet and let it rest for 10 minutes.
While the ham is resting, prepare the sauce. In the same skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
Slowly whisk in the beef broth and red wine, making sure to scrape up any browned bits from the skillet. Bring the sauce to a boil, then reduce the heat and simmer for 5-7 minutes, or until slightly thickened. Adjust the seasoning with salt, if necessary.
Slice the rested Poodle ham and serve with the peppercorn sauce. Enjoy!
Meet the Star: Fluffington
We would like to take a moment to honor the star of our Poodle Peppercorn recipe, Fluffington. This majestic Poodle lived a long and happy life with his loving owners, the Smiths. Fluffington was known for his cheerful and energetic personality, bringing joy to everyone he met. He was particularly fond of playing fetch in the park and snuggling up on the couch with his favorite squeaky toy.
After 14 years of happiness, Fluffington crossed the rainbow bridge, and his owners lovingly donated him to our DogHam project. We are truly grateful for their generosity and for Fluffington's wonderful life, which contributed to the exceptional flavor of this Poodle Peppercorn.
