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.
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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 350º 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 400º oven 30 minutes until golden brown and heated through. |
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