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Crispy ham box with cranberry compote
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Ingredients
Directions
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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.
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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.
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In the meantime, preheat the oven to 180ºC. Put the muffin mold upside down on the baking sheet.
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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.
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Let it cool down and become crispy before removing it from the mold. Place the containers upright on a dish or plate.
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Remove the cloves and the cinnamon stick from the cranberries and spread the cranberry compote over the ham pieces. Garnish with some rosemary.
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Nutrition
140Calories
Fat5% DV3g
Protein14% DV7g
Carbs7% DV21g
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