Fresh pork ham with Marsala 

Fresh pork ham (pork meat not yet salty) 1.3 kilos
Marsala to marinate the meat,  as much as needed	Shredded herbs: onions, yellow carrot, celery, and parsley as much as needed
Olive oil, a little	Potato flour, a teaspoon
Fresh bacon rind, some pieces	Marsala for seasoning, a shot glass
Salt and pepper, as much as needed	Butter, a little
Water or broth, as much as needed

Preparation (for eight people)

Take a piece of fresh ham, put it in a tureen where it will exactly fit.
Pour a plentiful glass of Marsala over the meat. Leave the ham to marinate for one 
day having care to turn it every so often so that it will became soaked with Marsala in each part of its. When it will be time to cook it, take the piece of fresh ham out from the Marsala and let it drip the rest of the liquor.

Tie it with a string to give it a shape and put it in a casserole where you had already set some oil, some fresh bacon rind and some shredded herbs: onions, a yellow carrot, celery, parsley. Season the fresh ham with salt and pepper, and make everything softly brown as much as the herbs will get golden but not burned.

At this point wet the meat - a spoonful every now and then - with the marinated Marsala. Afterwards, wet the meat with some water (not too much) to make it well tasty. Continue the cooking turning often the piece of pork ham for an hour and more.

Before to serve it, remove the meat from the casserole, take the string off, cut it in regular slices and place it in an oval dish. With a spoon take the remained juice from the casserole, carefully dilute it with some water or (better) some broth and strain it with a strainer. 

The juice would be an abundant glass, therefore regulate yourself in adding broth or water. Take a teaspoon of potato flour and dissolve it in a cup with two fingers of cold water. Put some of the potato flour diluted in the boiling juice little by little, mixing with a wood spoon.

As soon as you will see that the sauce will get thicker, take the pan away from the flame, pour shot of Marsala and a little bit of butter, that you previously fried apart in another pan up to it took a beautiful gold colour. Mix everything, pour a pair of spoonfuls of sauce over the meat and put the rest of it saucer. 

The dish

The fresh pork ham with Marsala is a refined dish from an ancient tradition to be considered a dish for gourmets that results almost disappeared in the Italian cuisine. The fresh pork ham with Marsala is an ancient dish and probably brings back to the Sicilian tradition (where Marsala is made), the important thing is to find a good piece fresh pork meat to prepare this recipe. 

Combining wines

It is very difficult, to say the truth it’s impossible, to combine a wine with this dish, because it results very much flavoured from the previous marinated with the wine Marsala. Therefore, the only alternative is to combine the dish with a dry Marsala, delicate and not too much alcoholic (of the same kind utilised to marinate it). It’s about a particular combining and it’s for refined palates.