PORK ROAST AT MELORIA
Take a 2-2.5kg rump of ham, insert into the ham, via syringe , a half glass of cognac, add to the baking pan rosemary, garlic and salt. Cover all the pan and ham in aluminum and put in a preheated oven at 180°c for about 2 hours. When done, take the ham out of the oven and baste/brush the ham with Traditional Balsamic Bonini Condiment. Cover again with aluminum and return to the oven for about another 15min . Serve hot with a side of green salad or roasted potatoes.