Wine Braised Ham With Shallots And Carrots Food
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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- Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
- Cover the carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
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- Preheat the oven to 375°. In a small bowl, combine the maple syrup, mustard and brown sugar. Using a sharp knife, remove the rind from the ham, leaving a layer of fat at least 1/4 inch thick all over. Score the fat in a crosshatch pattern at 1/2-inch intervals. Set the ham in a large roasting pan. Brush the ham with two tablespoons of the maple mustard glaze, and scatter the apple and onion slices around it. Add the cider and chicken broth to the pan. Cover the ham with foil and braise in the oven for 2 hours. Uncover the ham, and brush it with all but 2 tablespoons of the maple-mustard glaze. Bake uncovered about 1 1/2 hours longer, until the ham is deeply browned and an instant-read thermometer inserted in the thickest part of the ham registers 155°.
- Transfer the ham to a cutting board and let rest for 20 minutes. Strain the gravy into a large glass measuring cup, gently shaking the strainer to extract as much liquid as possible. Reserve the cooked apple and onion compote left in the strainer. Spoon off as much fat from the gravy as possible. In a small saucepan, boil the gravy until reduced to 1 1/2 cups, about 15 minutes. Whisk in the remaining 2 tablespoons of maple-mustard glaze. Slice the ham and serve with the apple-onion compote and gravy.
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- Saute chopped bacon in a deep saute pan or large pot over medium heat until crispy. Remove the bacon from the pot with a slotted spoon (while turning the heat down on the bacon grease in the pot) to a paper towel lined plate and pat the grease off with additional paper towels.
- Raise the heat on the pot back up to medium, add bone-in chicken thighs seasoned with salt and pepper and cook for 5 minutes, or until browned. Turn with tongs and cook for an additional 5 minutes. Remove the chicken to a plate, set aside.
- Add two tablespoons butter to the pot, stir in baby carrots (or sliced carrots), shallots, and garlic. Saute for a few minutes, sprinkle with flour, stir until the flour is dissolved.
- Add the chicken and bacon back to the pot. Pour in enough wine to almost cover the chicken, or about four cups. Add two bay leaves and 1 teaspoon dried thyme leaves. Bring to a simmer, cover and simmer for one hour.
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Step 1. 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 …
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- 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.
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Steps: Position rack in lower third of oven and preheat to 350°F. Melt 1 1/2 tablespoons butter with vegetable oil in heavy... Roast ham until thermometer inserted into center (do not touch bone) registers 140°F, basting every 20 minutes with pan... Whisk apricot jam and 2 teaspoons Dijon mustard in ...
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