Print
Email
Add a photoServings: 10
Ingredients
- 1 Tbsp. Unsalted butter
- 3/4 c. Thinly sliced carrots
- 3/4 c. Minced onions
- 1 x Boneless cooked ham - (5 lbs) (or possibly slightly larger cooked ham with bone in [5 to 6 lbs])
- 4 c. Dry white wine divided
- 6 sprg Parsley
- 2 x Bay leaves broken in half
- 6 x Peppercorns crushed
- 1/2 tsp Dry thyme
- 1 dsh Powdered cloves
- 1/4 c. Apple jelly
- 3 Tbsp. Sweet-warm mustard or possibly Dijon-style mustard
- 2 c. Low-sodium chicken stock
- 10 1/2 Tbsp. Cornstarch
- 10 1/2 Tbsp. Cool water
- 1 bn Fresh watercress for garnish
Directions
- Preheat oven to 350 degrees. Heat butter in large, heavy roasting pan over medium heat. When warm, add in carrots and onions and saute/fry, stirring, till softened, about 3 min. Place ham, fat-side up, on top of vegetables. Add in 3 c. wine, parsley, bay leaves, peppercorns, thyme and cloves to pan. Bring to a simmer. Remove from stovetop.
- Cover pan; transfer to oven. Bake till quite tender when pierced with knife, about 1 1/2 hrs or possibly longer, basting every 20 min with pan juices. Remove pan from oven; raise temperature to 450 degrees.
- Combine jelly and mustard in small saucepan; cook over low heat, stirring, till jelly is dissolved. Brush ham with mustard mix and return to oven; bake uncovered for 15 min. Remove pan from oven. Remove ham from pan; tent loosely with aluminum foil. Let cold for 20 min while making sauce.
- Throw away bay leaves and parsley. Puree remaining vegetables and any juices in pan in food processor, blender or possibly food mill. Return to roasting pan; place pan on stovetop over high heat. Add in remaining 1 c. wine and stock; cook till mix is reduced slightly, by a fourth. Stir together cornstarch and water; stir into roasting pan and cook, whisking constantly, till sauce thickens lightly.
- To serve, cut ham into thin slices and arrange, overlapping, on serving platter. Garnish with watercress; top with a little sauce. Pass remaining sauce separately.
- Yield: 10 to 12 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 10 servings | |
| Calories 155 | |
| Calories from Fat 11 | 7% |
| Total Fat 1.27g | 2% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 91mg | 4% |
| Potassium 193mg | 6% |
| Total Carbs 18.33g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.93g | 4% |
| Protein 0.86g | 1% |
Advertisement
Advertisement
Comments
Loading older comments, please wait...
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
