and Rhubarb Chutney
This is an updated version of classic baked ham. Powdered ginger adds extra zest to a glaze made with marmalade and sharp mustard, while spiced rhubarb chutney with sweet and tart accents pairs superbly with the cooked pork. You can serve this delectable ham warm or at room temperature.
Serves 8
COST : Moderate
PREP TIME : 40 minutes, including making the chutney
START-TO-FINISH TIME : 3 hours, including resting time for cooked meat
¾ cup/240 g orange marmalade
6 tbsp/90 ml Dijon mustard
1½ tsp ground ginger
1 fully cooked semi-boneless ham/gammon, 7 to 8 lb/3.2 to 3.6 kg (from the shank or butt end)
1 bunch fresh watercress
Rhubarb Chutney
1. Arrange a rack at lower position and preheat the oven to 325°F/165°C/gas 3.
2. Whisk the marmalade, mustard, and ginger in a heavy med-ium saucepan set over medium heat until the marmalade has liquefied, for 1 minute. Remove from the heat and set aside.
3. Trim any tough rind and fat from the upper side of the ham/gammon, leaving a ¼ -in/6-mm layer of fat. Using a long sharp knife, score the fat in a 1-in-/2.5-cm-wide diamond pattern. Place the ham/gammon in a roasting pan/tray and roast for 1 hour, and then brush the top and sides of the ham/gammon generously with some of the marmalade-mustard glaze.
4. Continue to roast the ham/gammon, brushing it with some of the glaze every 15 minutes, until a thermometer inserted into the thickest part registers 140°F/60°C, for 45 minutes to 1 hour more.
5. When done, remove the ham/gammon to a carving board, tent loosely with foil, and let rest for 15 minutes.
6. To serve, slice the ham/gammon and arrange overlapping slices on a platter. Brush the slices with any remaining glaze. Garnish the platter with several bouquets of watercress and serve the ham/gammon, either warm or at room temperature, with a bowl of Rhubarb Chutney.
SIDES : Golden Potato Gratin and Green Beans with Caramelized Shallots would make savory sides.
LEFTOVER TIPS : Use sliced ham/gammon for sandwiches made with whole-wheat or a crusty baguette. Top the ham/gammon with some rhubarb chutney and watercress. You could also dice leftover ham/gammon and combine it with sliced cooked asparagus and grated Gruyère cheese as the filling for an omelet or a savory tart.
Ham Roasted with White Wine, Shallots, and Carrots
This recipe is based on a French technique in which a fully cooked ham is braised in the oven in an aromatic mix of white wine, broth, and root vegetables. For this version, the ham is brushed with an apricot and mustard glaze during the last few minutes of roasting to give it a glistening appearance. The fork-tender slices are napped with a rich sauce prepared from the pan drippings. This is definitely a special-occasion main course that could easily become the star attraction of an Easter or Christmas menu.
Serves 6 to 8
COST : Moderate
PREP TIME : 20 minutes
START-TO-FINISH TIME : 2 hours, 35 minutes
4½ tbsp/62 g unsalted butter, at room temperature
1 tbsp vegetable oil
¾ lb/340 g baby carrots, halved crosswise (see market note)
¾ lb/340 g (about 12 medium) shallots, peeled and halved lengthwise
Kosher salt
Freshly ground black pepper
2 cups/480 ml dry white wine
3 cups/720 ml reduced-sodium chicken broth
1 fully cooked boneless or semi-boneless cooked ham/gammon, 5 to 6 lb/1.8 to 2.3 kg (see cooking tip)
6 flat-leaf parsley sprigs, plus extra for the garnish
6 long thyme sprigs, plus extra for the garnish
3 bay leaves, broken in half
¼ cup/80 g apricot jam
4 tsp Dijon mustard
3 tbsp flour
¾ cup/180 ml heavy/double cream
1 tbsp minced fresh thyme
1. Arrange a rack at lower position and preheat the oven to 350°F/180°C/gas 4.
2. Heat 1½ tbsp of the butter and the oil in a large, heavy roasting pan/tray set over 1 to 2 burners on medium-high heat until hot. Add the carrots and shallots and sauté, stirring, until lightly browned, for 5 to 6 minutes. Salt and pepper the
This is an updated version of classic baked ham. Powdered ginger adds extra zest to a glaze made with marmalade and sharp mustard, while spiced rhubarb chutney with sweet and tart accents pairs superbly with the cooked pork. You can serve this delectable ham warm or at room temperature.
Serves 8
COST : Moderate
PREP TIME : 40 minutes, including making the chutney
START-TO-FINISH TIME : 3 hours, including resting time for cooked meat
¾ cup/240 g orange marmalade
6 tbsp/90 ml Dijon mustard
1½ tsp ground ginger
1 fully cooked semi-boneless ham/gammon, 7 to 8 lb/3.2 to 3.6 kg (from the shank or butt end)
1 bunch fresh watercress
Rhubarb Chutney
1. Arrange a rack at lower position and preheat the oven to 325°F/165°C/gas 3.
2. Whisk the marmalade, mustard, and ginger in a heavy med-ium saucepan set over medium heat until the marmalade has liquefied, for 1 minute. Remove from the heat and set aside.
3. Trim any tough rind and fat from the upper side of the ham/gammon, leaving a ¼ -in/6-mm layer of fat. Using a long sharp knife, score the fat in a 1-in-/2.5-cm-wide diamond pattern. Place the ham/gammon in a roasting pan/tray and roast for 1 hour, and then brush the top and sides of the ham/gammon generously with some of the marmalade-mustard glaze.
4. Continue to roast the ham/gammon, brushing it with some of the glaze every 15 minutes, until a thermometer inserted into the thickest part registers 140°F/60°C, for 45 minutes to 1 hour more.
5. When done, remove the ham/gammon to a carving board, tent loosely with foil, and let rest for 15 minutes.
6. To serve, slice the ham/gammon and arrange overlapping slices on a platter. Brush the slices with any remaining glaze. Garnish the platter with several bouquets of watercress and serve the ham/gammon, either warm or at room temperature, with a bowl of Rhubarb Chutney.
SIDES : Golden Potato Gratin and Green Beans with Caramelized Shallots would make savory sides.
LEFTOVER TIPS : Use sliced ham/gammon for sandwiches made with whole-wheat or a crusty baguette. Top the ham/gammon with some rhubarb chutney and watercress. You could also dice leftover ham/gammon and combine it with sliced cooked asparagus and grated Gruyère cheese as the filling for an omelet or a savory tart.
Ham Roasted with White Wine, Shallots, and Carrots
This recipe is based on a French technique in which a fully cooked ham is braised in the oven in an aromatic mix of white wine, broth, and root vegetables. For this version, the ham is brushed with an apricot and mustard glaze during the last few minutes of roasting to give it a glistening appearance. The fork-tender slices are napped with a rich sauce prepared from the pan drippings. This is definitely a special-occasion main course that could easily become the star attraction of an Easter or Christmas menu.
Serves 6 to 8
COST : Moderate
PREP TIME : 20 minutes
START-TO-FINISH TIME : 2 hours, 35 minutes
4½ tbsp/62 g unsalted butter, at room temperature
1 tbsp vegetable oil
¾ lb/340 g baby carrots, halved crosswise (see market note)
¾ lb/340 g (about 12 medium) shallots, peeled and halved lengthwise
Kosher salt
Freshly ground black pepper
2 cups/480 ml dry white wine
3 cups/720 ml reduced-sodium chicken broth
1 fully cooked boneless or semi-boneless cooked ham/gammon, 5 to 6 lb/1.8 to 2.3 kg (see cooking tip)
6 flat-leaf parsley sprigs, plus extra for the garnish
6 long thyme sprigs, plus extra for the garnish
3 bay leaves, broken in half
¼ cup/80 g apricot jam
4 tsp Dijon mustard
3 tbsp flour
¾ cup/180 ml heavy/double cream
1 tbsp minced fresh thyme
1. Arrange a rack at lower position and preheat the oven to 350°F/180°C/gas 4.
2. Heat 1½ tbsp of the butter and the oil in a large, heavy roasting pan/tray set over 1 to 2 burners on medium-high heat until hot. Add the carrots and shallots and sauté, stirring, until lightly browned, for 5 to 6 minutes. Salt and pepper the
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