Crispy ham box with cranberry compote

Heat the cranberries with the sugar, cloves, cinnamon and 4 tablespoons of water. Stir well and heat to a low setting until the cranberries fall apart.

Boil gently for 2 minutes and then cool in a bowl until lukewarm. Season to taste with salt and pepper and possibly some sugar. Cover and keep warm.

In the meantime, preheat the oven to 180ºC. Put the muffin mold upside down on the baking sheet.

Grease the convex shapes lightly with a brush of oil, and cover each mold with 2 slices of ham. Press all seams well and bake the crumbs in the middle of the oven in about 20 minutes brown.

Let it cool down and become crispy before removing it from the mold. Place the containers upright on a dish or plate.

Remove the cloves and the cinnamon stick from the cranberries and spread the cranberry compote over the ham pieces. Garnish with some rosemary.