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Name: Christmas Ham Braised in White Wine with Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 3/4 c Thinly sliced carrots; 2 c Low-sodium chicken stock; 4 c Dry white wine; divided; 10 1/2 tb Cornstarch; 1 bn Fresh watercress; for; 1 tb Unsalted butter; 3/4 c Onions chopped; (or slightly larger cooked; 2 Bay leaves; broken in half; 1 Boneless cooked ham -; (5; 6 Peppercorns; crushed; 1 In [5 to 6 lbs]); 10 1/2 tb Cold water; 1/2 ts Dried thyme; 1 ds Powdered cloves; 6 Sprigs Parsley; 1/4 c Apple jelly; 3 tb Sweet-hot mustard or

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INGREDIENTS

3/4 c Thinly sliced carrots
2 c Low-sodium chicken stock
4 c Dry white wine; divided
10 1/2 tb Cornstarch
1 bn Fresh watercress; for
1 tb Unsalted butter
3/4 c Onions ; chopped
(or slightly larger cooked
2 Bay leaves; broken in half
1 Boneless cooked ham -; (5
6 Peppercorns; crushed
1 In [5 to 6 lbs])
10 1/2 tb Cold water
1/2 ts Dried thyme
1 ds Powdered cloves
6 Sprigs Parsley
1/4 c Apple jelly
3 tb Sweet-hot mustard or

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. 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. 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. Yield: 10 to 12 servings. Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Betty Rosbottom Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

NOTES

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Christmas Ham Braised in White Wine with Vegetables

3/4 c Thinly sliced carrots
2 c Low-sodium chicken stock
4 c Dry white wine; divided
10 1/2 tb Cornstarch
1 bn Fresh watercress; for
1 tb Unsalted butter
3/4 c Onions chopped
 (or slightly larger cooked
2 Bay leaves; broken in half
1 Boneless cooked ham -; (5
6 Peppercorns; crushed
1 In [5 to 6 lbs])
10 1/2 tb Cold water
1/2 ts Dried thyme
1 ds Powdered cloves
6 Sprigs Parsley
1/4 c Apple jelly
3 tb Sweet-hot mustard or

Preheat oven to 350 degrees. 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. 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.  Yield: 10 to 12 servings.    Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Betty Rosbottom    Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 10 servings

Calories: 105
Calories from Fat: 63 (60%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 18.3mg		6 %
Sodium 121.6mg		4 %
Potassium 99mg		3 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 9.4g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 105

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