Wine Braised Ham With Shallots And Carrots Recipes

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WINE-BRAISED HAM WITH SHALLOTS AND CARROTS



Wine-Braised Ham with Shallots and Carrots image

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

4 1/2 tablespoons unsalted butter, room temperature, divided
1 tablespoon vegetable oil
1 pound baby carrots with 1/2 inch of tops still attached, peeled
1 pound shallots, peeled, halved lengthwise (about 22)
2 cups dry white wine, divided
3 cups low-salt chicken broth, divided
1 fully cooked butt-end ham (about 7 1/2 pounds)
6 large fresh Italian parsley sprigs
6 large fresh thyme sprigs
3 bay leaves
1/4 cup apricot jam
4 teaspoons Dijon mustard, divided
3 tablespoons all purpose flour
3/4 cup heavy cream
1 tablespoon chopped fresh thyme

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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