Braised Ham In Cream Sauce
|Whole smoked ham||15 Pound (7 1/2 Kilogram, 1 Piece)|
|Carrots||5 Medium, finely diced|
|Celery rib||1 , finely diced|
|Onions||2 Medium, finely diced|
|Veal bones||1 Pound, cut into small pieces|
|Chicken necks||4 , cut up|
|Dry white wine||2 Cup (32 tbs)|
|Madeira||1 Cup (16 tbs)|
|Veal stock||1 Quart|
|Tomatoes||4 , halved and seeded|
|Confectioners sugar||1 Tablespoon|
|Heavy cream||3 Cup (48 tbs)|
Poach the ham until it is three quarters cooked.
Trim off the excess fat.
Melt half the butter in a saucepan and add the carrots, celery, onions, veal bones and chicken necks.
Stew for about 10 minutes, then put the mixture in a large braising pan.
Add the ham, and pour the white wine over it.
Put the pan into a preheated 375° F. [190° C] oven.
Bake for 30 minutes or until the wine has a syrupy consistency.
Pour in the Madeira, add the stock, the tomatoes and the bouquet garni.
Bring to a boil over high heat, cover the pan and return it to the oven.
Turn the heat down to 350° F. [180° C] and cook the ham for about one hour or until done, basting regularly and turning it occasionally.
Transfer the ham to an ovenproof dish.
Sprinkle the surface with confectioners' sugar, and return the ham to the oven to caramelize the surface.
Meanwhile, strain the cooking liquid into a saucepan and reduce it by half.
Add 2 cups [1/2 liter] of the cream and correct the seasoning.
Lightly whip the remaining cream and, off the heat, beat it into the sauce with the remaining butter and Madeira.
Slice the ham and reassemble it in its original shape on the ovenproof dish.
Coat the surface with the sauce and return the ham to the oven—at 475° F. [240° C.]—for a few minutes to glaze.