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Wine Braised Ham with Mustard Sauce Recipe

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This recipe for Wine Braised Ham with Mustard Sauce, by , is from The Bayer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Audra Bayer

Category:
Category:

Ingredients:  
Ingredients:  
1 whole fully cooked bone in smoked ham (14 lbs), skin removed, fat trimmed to 1/2 inch thick
4 large carrots chopped fine
4 large ribs celery chopped fine
3 leeks, white parts only, sliced and thoroughly washed
3 tbs vegetable oil
3 cps dry white wine
1 cp water
1 tsp dried thyme
2 bay leaves
fresh ground pepper to taste
1 egg
1/2 tbsp sugar
1 tbsp country style dijon mustard or regular dijon mustard
2 tbsp fine dry bread crumbs
mustard sauce


MUSTARD SAUCE

2 tbsps of cooled reserved 2 cups braising liquid with 1 tbsp cornstarch. In medium size saucepan bring remaining reserved braising liquid to boil. Stir cornstarch mixture; stir into boiling broth. Boil 1 minute or until broth looks clear. Stir in 1 to 2 tbsp regular or country style dijon mustard. Can be made ahead and reheated over low heat.

Directions:
Directions:
Place ham in large roasting pan. In 5 quart pot cook vegetables in oil over medium heat 1 minute. Cover; reduce heat; cook 10 minutes. Add wine, water, thyme and bay leaves; bring to boil. Pour over ham, spreading some vegetables on ham. Sprinkle with pepper. Cover tightly with foil. Bake in preheated 350 oven 2 hours 20 minutes (10 min per lb). Remove foil; cool ham in liquid. Remove ham. (If made ahead, wrap ham in foil; refrigerate.) Pour braising liquid and vegetables into bowl. Skim off fat; discard bay leaves; strain out 2 cups liquid for Mustard Sauce. Save remaining vegetables and liquid for Carrot Soup (see recipe). Before glazing, bring ham to room temperature. Mix egg, sugar and mustard; brush over ham. Sprinkle evenly with bread crumbs. Score fat. Bake ham in preheated 400 oven 30 minutes until golden brown and heated through.

Number Of Servings:
Number Of Servings:
8

 

 

 

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