WINE-BRAISED HAM WITH SHALLOTS AND CARROTS
Categories Milk/Cream Braise Easter Ham Carrot White Wine Spring Thyme Shallot Parsley Jam or Jelly Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Position rack in lower third of oven and preheat to 350°F. Melt 1 1/2 tablespoons butter with vegetable oil in heavy large roasting pan set over 2 burners over medium heat. Add carrots and shallots. Sauté until vegetables begin to brown, stirring frequently, about 5 minutes. Sprinkle vegetables with salt and pepper. Add 1 cup white wine and 1 cup chicken broth. Increase heat to high and boil 3 minutes. Push vegetables to sides of pan; place ham in center. Add parsley sprigs, thyme sprigs, and bay leaves to pan. Tent pan with aluminum foil, sealing edges (do not allow foil to touch ham).
- Roast ham until thermometer inserted into center (do not touch bone) registers 140°F, basting every 20 minutes with pan juices, about 2 hours. Remove ham; increase oven temperature to 450°F.
- Whisk apricot jam and 2 teaspoons Dijon mustard in small bowl. Brush over ham. Return ham to oven and roast, uncovered, until glaze turns dark brown, about 15 minutes.
- Transfer ham to cutting board. Discard parsley sprigs, thyme sprigs, and bay leaves from pan. Using slotted spoon, transfer vegetables to bowl. Tent ham and vegetables loosely with foil.
- Whisk remaining 3 tablespoons butter and flour in small bowl to smooth paste. Place roasting pan over 2 burners over medium-high heat. Add heavy cream, chopped thyme, and remaining 1 cup white wine, 2 cups chicken broth, and 2 teaspoons Dijon mustard. Bring to simmer. Add flour-butter mixture 1 tablespoon at a time, whisking to incorporate. Simmer until sauce thickens and is reduced to 3 cups, about 10 minutes. Season sauce to taste with salt and pepper.
- Slice ham and arrange on platter. Arrange vegetables around ham. Drizzle some sauce over ham and serve, passing remaining sauce separately.
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Japhet Mokweri
[email protected]Yum!
Farhan Shabeer
[email protected]This is a great recipe for a special occasion dinner. The ham is elegant and delicious, and the shallots and carrots add a touch of sweetness.
Chefali shafi
[email protected]I was disappointed with this recipe. The ham was tough and the sauce was bland.
Abinas mandal
[email protected]This was my first time making wine-braised ham and it was a success! The meat was tender and juicy, and the sauce was flavorful. I will definitely be making this again.
Md Merajul islam Merajul
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
Basheer Mazari
[email protected]Meh.
Changyun Jang
[email protected]This recipe was easy to follow and the results were amazing. The ham was fall-off-the-bone tender and the shallots and carrots were perfectly caramelized.
Jegede Damilare
[email protected]The ham was a bit dry, but the sauce was delicious. I would recommend using a different cut of ham next time.
Inosuke Hashbira
[email protected]I made this dish for a special occasion dinner and it was a huge success. The ham was cooked to perfection and the sauce was rich and flavorful. Everyone loved it!
Nakanjako Scovia
[email protected]This recipe was a hit with my family! The ham was juicy and flavorful, and the shallots and carrots were a perfect accompaniment. I will definitely be making this again.