Wine Glazed Baked Fresh Ham With Gravy
|Fresh ham||18 Pound (Leg Of Pork)|
|Carrots||2 Large, cut into 1/2-inch-thick slices|
|Stalk celery||1 , cut into 1/2-inch-thick slices|
|Onion||1 Large, coarsely chopped|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Bay leaf||1 Small|
|Apple jelly||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Tangerine cranberry relish||3⁄4 Cup (12 tbs) (In Tangerine Cups)|
|Onion||1 , cut flower shaped|
1. With a sharp knife, cut and remove the skin from the fresh ham. Trim the fat, leaving about a 1/4-inch-thick layer. Cut 5 or 6 diagonal slashes, about 1/3 inch deep and 1 1/2 inches apart, over the fat layer.
2. Preheat the oven to slow (325°).
3. Place the carrots, celery and onion in the center of a large roasting pan. Add 1 cup of the wine, the thyme and bay leaf. Set the ham, fat-side up,
over the vegetables. Cover the ham and the pan entirely with heavy-duty alurninum foil.
4. Bake the ham in the preheated slow oven (325°) for 5 hours or until a meat thermometer inserted into the thickest part of the ham, without resting in fat or touching the bone, registers 160°.
5. Meanwhile, to prepare the glaze, heat the remaining 1/4 cup white wine and the jelly in a small saucepan until melted.
6. When the ham has reached 160°, remove the foil. Brush the ham with the glaze. Continue to bake the ham, uncovered, for about 30 minutes or until the thermometer registers 170°; brush the ham occasionally with the glaze.
7. Carefully remove the ham from the oven. Transfer to a serving platter; keep warm. Strain the liquid from the roasting pan into a large bowl; discard the vegetables. Let the liquid stand a few minutes for the fat to rise to the top of the juices.
8. To prepare the gravy: Measure 1/4 cup fat from the pan liquid into a medium-size saucepan. Skim off and discard any remaining fat from the liquid in the bowl. Heat the fat in the saucepan. Stir in the flour until blended. Cook for 1 minute, stirring. Gradually stir in the meat juices from the bowl and enough chicken broth to make 3 1/2 cups liquid. Cook, stirring constantly, until the gravy thickens and bubbles, about 10 minutes. Taste; season with salt and pepper. Stir in any leftover glaze. Pour the gravy into a warmed gravy boat.
9. To carve the ham: About 6 inches from the end of the shank bone, make a vertical cut down to the bone. About 4 inches from the end of the bone, cut in at a 45° angle to the first cut to loosen a wedge of meat. Remove the wedge and set aside. Beginning with the first vertical cut and moving toward the butt end of the ham, cut vertical slices down to the bone. Make a horizontal cut along the bone to free the slices. Garnish the platter with Tangerine-Cranberry Relish cups, and Onion "Mums" and lemon leaves, if you wish.