Wine Braised Ham With Shallots And Carrots Recipes

Steps:

• If there is tough skin covering the top of the ham, cut it off to expose the fat.
• In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
• Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
• Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
• Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
• Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
• Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.

Steps:

• Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
• Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.

Steps:

• 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, 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.

Steps:

• Cut carrots into 3-by 1/2-inch sticks.
• Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
• Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
• Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
• Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
• Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

Steps:

• Sprinkle ham generously with pepper. Melt 1 1/2 tablespoons butter in medium nonstick skillet over medium-high heat. Add ham and sauté until brown at edges, about 2 minutes per side. Transfer ham to plates; tent with foil to keep warm. Reduce heat to medium. Add remaining 1/2 tablespoon butter to same skillet. Add shallots and mustard and stir until shallots begin to soften, about 2 minutes. Mix in lingonberries, water and red wine vinegar. Stir until sauce thickens, about 1 minute; season sauce to taste with salt and pepper. Spoon sauce over ham and serve.