Roast Ham with Chestnuts and Broccoli

INGREDIENTS:

For the shank:

• 1 shank
• 3 bay leaves
• salt and pepper to taste
• olive oil to taste
• 300 ml of beer
• 80 g of butter

For chestnuts and broccoli:

• 300 g of broccoli
• 450 g of frozen chestnuts
• salt to taste

PREPARATION:

Bring a pot of water to the boil, season with salt, add the shank, bay leaves and pepper to taste. Let it cook over low heat for 2 hours.

Remove from the heat and place on a tray. Preheat the oven to 180ºC. Drizzle with olive oil and beer, then add the cubed butter. Spread the shank with butter on both sides. Add the bay leaf.

Bake at 180°C for 1 hour, basting with the sauce from time to time. Meanwhile, bring a pan to the boil with water, season with salt and bring to a boil. Add the broccoli and chestnuts, let them cook for 10 minutes. Remove and drain.

Here is our already roasted ham. Accompany with broccoli and chestnuts. Drizzle with the sauce and sprinkle with chopped parsley. Serve, if you prefer, with white rice. It's ready to serve!