HERB-BRAISED HAM
Categories Vegetable Braise Christmas Dinner Ham White Wine Winter Clove Nutmeg Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Put ham in deep 10- to 20-quart pot and cover with cold water (don't worry if bone sticks out). Bring to a boil, then drain ham.
- Put oven rack in lower third of oven (remove any other racks) and preheat oven to 350°F.
- Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks, onion, carrots, celery, garlic, thyme sprigs, parsley stems, nutmeg, peppercorns, and cloves in 2 tablespoons butter in wide 7- to 10-quart heavy pot (see "special equipment," above) over moderately high heat, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Add wine and bring to a boil, then add ham, skin side down, and water (liquid will not cover ham) and return to a boil.
- Cover pot tightly with lid or, if ham sticks up over top of pot, with heavy-duty foil. Braise ham in oven 1 hour.
- Turn ham skin side up and continue to braise in oven, covered, until thermometer inserted into center of ham (do not touch bone) registers 120°F, about 1 hour more (if ham was labeled "fully cooked"), or 160°F, about 2 hours more (if ham was labeled "partially cooked").
- While ham braises, mash together flour and remaining 3 tablespoons butter with a fork to make a beurre manié.
- Transfer ham to a platter and let stand, loosely covered with foil, 45 minutes.
- While ham stands, pour braising liquid through a fine-mesh sieve into a 3-quart saucepan, pressing on and discarding solids, and skim off any fat. Bring braising liquid to a simmer and whisk in beurre manié 1/2 tablespoon at a time (sauce will become lumpy). Continue to simmer, whisking, until sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in chopped thyme and parsley.
- Remove skin from ham, then slice meat and serve with sauce.
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Shajib Ali
[email protected]This ham was a disappointment. It was dry and flavorless, and the glaze was too sweet.
Mst Rubiay
[email protected]This recipe is a keeper! The ham was so moist and tender, and the glaze was perfect. I will definitely be making this again.
Heart touching Shorts
[email protected]Easy and delicious!
Ayla Crompton
[email protected]I've made this recipe several times, and it's always a hit. The ham is always moist and flavorful, and the glaze is the perfect finishing touch.
Mim Lailatun
[email protected]The ham was a bit dry, but the flavor was good.
Dennis Menzie
[email protected]Delicious!
Amna Asif
[email protected]This was my first time cooking ham, and it turned out great! The herb-braising method really infused the ham with flavor, and the glaze gave it a beautiful golden brown crust.
Rebecca Yusuf
[email protected]Amazing!
richard griffin
[email protected]This recipe is easy to follow and produces a delicious ham. The only thing I would change is to add a bit more liquid to the braising pan, as the ham tended to dry out a bit towards the end of the cooking time.
SI_SHOROT
[email protected]I was looking for a new way to cook ham, and this recipe didn't disappoint. The ham was moist and juicy, and the herb-braising liquid made a delicious gravy. I served it with roasted potatoes and green beans, and it was a hit with my family.
Shada Megdadi
[email protected]This ham was fall-off-the-bone tender and so flavorful! The herbs and spices really渗透ed the meat, and the glaze was the perfect finishing touch. I will definitely be making this again.