Braised Ham
For
an 8 -10 pound ham - adjust ingredient proportions for different
sized ham)
Put the parsley, peppercorns, thyme, and cloves in a cheesecloth bag. Place the ham over the vegetables, its fattiest side up, and add the rest of the ingredients (wine, stock, and bag of parsley, bay leaf, peppercorns, thyme, cloves). Bring to the simmer on top of the stove, cover and place the roaster in the middle level of the preheated oven. Regulate heat s liquid barely simmers for about 2 hours. Baste every 20 minutes. The ham is done when a trussing needle or sharp-pronged fork will pierce the thickets part of it fairly easily.
When the ham is done, drain and save the cooking liquid and vegetables (take out cheesecloth bag of spices and discard). Let the ham sit at room temperature for 20 to 30 minutes before carving. If it is to wait longer, put it in the turned-off oven with door ajar where it can stay for an hour.
OPTIONAL GLAZE: If you wish to glaze it, dust the top and sides with powdered sugar and place it on the rack in the roasting pan. Heat oven to 450º F. Place the ham in the upper third of the oven and let it brown lightly for 10 to 15 minutes. Basting is not necessary.
OPTIONAL SAUCE: The braising liquid is turned into a sauce as follows: Skim fat from liquid. Mash vegetables into the liquid - lumpy is o.k. Taste and adjust seasoning if necessary. Serve warm.
Based on a recipe from Julia Child
- 1/4 lb. sliced carrots (about 1 cup)
- 1/4 lb. sliced onions (about 1 cup)
- 2 Tbsp. butter and 1 Tbsp. oil, or 3 Tbsp. rendered ham fat
- 8 to 10-lb. cooked ham, skinned and trimmed of excess fat
- 6 parsley sprigs, 1 bay leaf
- 6 peppercorns
- 1/2 tsp. Thyme
- 3 whole cloves
- 4 cups dry white wine
- 4 to 6 cups broth
- Powdered sugar
Put the parsley, peppercorns, thyme, and cloves in a cheesecloth bag. Place the ham over the vegetables, its fattiest side up, and add the rest of the ingredients (wine, stock, and bag of parsley, bay leaf, peppercorns, thyme, cloves). Bring to the simmer on top of the stove, cover and place the roaster in the middle level of the preheated oven. Regulate heat s liquid barely simmers for about 2 hours. Baste every 20 minutes. The ham is done when a trussing needle or sharp-pronged fork will pierce the thickets part of it fairly easily.
When the ham is done, drain and save the cooking liquid and vegetables (take out cheesecloth bag of spices and discard). Let the ham sit at room temperature for 20 to 30 minutes before carving. If it is to wait longer, put it in the turned-off oven with door ajar where it can stay for an hour.
OPTIONAL GLAZE: If you wish to glaze it, dust the top and sides with powdered sugar and place it on the rack in the roasting pan. Heat oven to 450º F. Place the ham in the upper third of the oven and let it brown lightly for 10 to 15 minutes. Basting is not necessary.
OPTIONAL SAUCE: The braising liquid is turned into a sauce as follows: Skim fat from liquid. Mash vegetables into the liquid - lumpy is o.k. Taste and adjust seasoning if necessary. Serve warm.
Based on a recipe from Julia Child