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Рецепт Christmas Ham Braised In White Wine With Vegetables
by Global Cookbook

Christmas Ham Braised In White Wine With Vegetables
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Yield: 10 to 12 servings.