"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herb Braised Ham Recipe

  Tried it? Rate this Recipe:


This recipe for Herb Braised Ham, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


1 (11- to 13-lb) bone-in smoked pork shoulder (sometimes called picnic ham)
2 medium leeks, chopped
1 large onion, chopped
3 medium carrots, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch cubes
2 garlic cloves, finely chopped
6 (5-inch) fresh thyme sprigs plus 2 tablespoons finely chopped leaves
6 fresh flat-leaf parsley stems plus 1/4 cup finely chopped leaves
2 tablespoon nutmeg, 1 teaspoon whole black peppercorns
4 whole cloves
5 tablespoons unsalted butter, softened
2 cups dry white wine
4 cups water
1/3 cup all-purpose flour

Put ham in deep 10- to 20-quart pot and cover with cold water (don't worry if bone sticks out). Bring to a boil, and then drain ham.

Put oven rack in lower third of oven (remove any other racks) and preheat oven to 350°F.

Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks, onion, carrots, celery, garlic, thyme sprigs, parsley stems, nutmeg, peppercorns, and cloves in 2 tablespoons butter in wide 7- to 10-quart heavy pot (see "special equipment," above) over moderately high heat, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Add wine and bring to a boil, then add ham, skin side down, and water (liquid will not cover ham) and return to a boil.

Cover pot tightly with lid or, if ham sticks up over top of pot, with heavy-duty foil. Braise ham in oven 1 hour.
Turn ham skin side up and continue to braise in oven, covered, until thermometer inserted into center of ham (do not touch bone) registers 120°F, about 1 hour more (if ham was labeled "fully cooked"), or 160°F, about 2 hours more (if ham was labeled "partially cooked").
While ham braises, mash together flour and remaining 3 tablespoons butter with a fork to make a Beurre manié.

Transfer ham to a platter and let stand, loosely covered with foil, 45 minutes.

While ham stands, pour braising liquid through a fine-mesh sieve into a 3-quart saucepan, pressing on and discarding solids, and skim off any fat. Bring braising liquid to a simmer and whisk in Beurre manié 1/2 tablespoon at a time (sauce will become lumpy). Continue to simmer, whisking, until sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in chopped thyme and parsley.

Remove skin from ham, then slice meat and serve with sauce.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!