• 1 small smoked pork ham
• 4 tablespoons Milhena corn starch
• 3 cups skimmed milk
• 1 teaspoon salt
• 1 large pomegranate
• 20 green grapes cut in halves
• 3 tablespoons margarine

To cover:
Aluminum foil

PREPARATION:

Pre-heat oven to medium temperature (180° C). Slice the ham in 1 cm thick slices and place them in a large roasting tray (40 x 38 cm). Cover with aluminum foil, roast it for 15 minutes. Reserve it. In a pan, dissolve the Milhena corn starch in milk and take it to medium fire, stir continuously until thick. Add salt, pomegranate seeds, grapes and margarine. Mix delicately. Reserve it. Arrange the pork slices in a tray and cover them with the sauce. Serve it cold or hot.

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