Alsatian Poached Ham
|Butter/Margarine||60 Milliliter (About 1/4 Cup)|
|Carrots||2 Medium, peeled and thinly sliced|
|Leeks||2 , washed and thinly sliced|
|Onion||1 Large, thinly sliced|
|Diced celery branch||2|
|Pre cooked ham||5 Pound (About 2 1/2 Kilogram)|
|White wine/Dry cider/light beer||500 Milliliter (About 2 Cups)|
|Brown sugar||60 Milliliter (About 4 Tablespoon)|
|Cornstarch||50 Milliliter (About 3 Tablespoon)|
|Rum/Brandy||30 Milliliter (About 2 Tablespoon)|
€¢ Place the butter in an 8-cup (2 L) ceramic baking dish and melt 3 minutes at HIGH.
€¢ Add the carrots, leeks, onion and celery. Mix well. Microwave 5 minutes at HIGH.
€¢ Stir together and set the ham on this bed of vegetables.
€¢ Add the remaining ingredients, except the cornstarch, rum or brandy.
€¢ Roll the ham in the mixture, cover and microwave 30 minutes at MEDIUM, turning the ham halfway through the cooking.
€¢ Let stand 20 minutes, covered.
€¢ Remove the ham from the dish. Strain the juice and pour it into the baking dish.
€¢ Mix together the cornstarch and rum or brandy. Stir into the juice.
€¢ Microwave 4 to 5 minutes at MEDIUM-HIGH, stirring twice during cooking. When cooked, the gravy will be creamy, light and transparent.
€¢ Pour into a sauceboat and warm up as needed before serving.