- 1 tablespoon unsalted butter
- 3/4 cup thinly sliced carrots
- 3/4 cup chopped onions
- 1 boneless cooked ham
- 4 cups dry white wine, divided
- 6 sprigs parsley
- 2 bay leaves, broken in half
- 6 peppercorns, crushed
- 1/2 teaspoon dried thyme
- Powdered cloves
- 1/4 cup apple jelly
- 3 tablespoons sweet-hot mustard
- 2 cups low-sodium chicken stock
- 10 1/2 tablespoons cornstarch
- 10 1/2 tablespoons cold water
- Fresh watercress, for garnish
- Preheat oven to 350 degrees F.
- 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 F.
- 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.
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