| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
St. Louis |
St. louis p, Post1 |
10 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 3/4 |
c |
Thinly sliced carrots |
| 3/4 |
c |
Chopped onions |
| 1 |
|
Boneless cooked ham -; (5 lbs) |
|
|
(or slightly larger cooked ham with bone |
| 1 |
|
In [5 to 6 lbs]) |
| 4 |
c |
Dry white wine; divided |
| 6 |
|
Sprigs Parsley |
| 2 |
|
Bay leaves; broken in half |
| 6 |
|
Peppercorns; crushed |
| 1/2 |
ts |
Dried thyme |
| 1 |
ds |
Powdered cloves |
| 1/4 |
c |
Apple jelly |
| 3 |
tb |
Sweet-hot mustard or Dijon-style mustard |
| 2 |
c |
Low-sodium chicken stock |
| 10 1/2 |
tb |
Cornstarch |
| 10 1/2 |
tb |
Cold water |
| 1 |
bn |
Fresh watercress; for garnish |
INSTRUCTIONS
Preheat oven to 350 degrees. Heat butter in large, heavy roasting pan
over medium heat. When hot, add carrots and onions and saute,
stirring, until softened, about 3 minutes. Place ham, fat-side up, on
top of vegetables. Add 3 cups wine, parsley, bay leaves, peppercorns,
thyme and cloves to pan. Bring to a simmer. Remove from stovetop.
Cover pan; transfer to oven. Bake until quite tender when pierced
with knife, about 1 1/2 hours or longer, basting every 20 minutes
with pan juices. Remove pan from oven; raise temperature to 450
degrees. Combine jelly and mustard in small saucepan; cook over low
heat, stirring, until jelly is dissolved. Brush ham with mustard
mixture and return to oven; bake uncovered for 15 minutes. Remove pan
from oven. Remove ham from pan; tent loosely with aluminum foil. Let
cool for 20 minutes while making sauce. Discard bay leaves and
parsley. Puree remaining vegetables and any juices in pan in food
processor, blender or food mill. Return to roasting pan; place pan on
stovetop over high heat. Add remaining 1 cup wine and stock; cook
until mixture is reduced slightly, by a fourth. Stir together
cornstarch and water; stir into roasting pan and cook, whisking
constantly, until 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.
Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Betty Rosbottom
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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