Cooking for a Crowd by Wyler Susan

Author:Wyler, Susan
Language: eng
Format: epub, mobi
Publisher: Rodale
Published: 2013-08-15T04:00:00+00:00

HAM BRAISED IN PORT

16 TO 20 SERVINGS

Ham has such a strong flavor that anything you add to it still plays second fiddle. However, I love the touch of sweetness and nuttiness that port imparts, and the resulting sauce is a nice addition to the holiday table.

1 boneless ham, about 8 pounds

1 bottle of port, such as Sandeman Tawny Port or Croft Distinction

1 cup packed dark brown sugar

2 tablespoons Dijon mustard

Whole cloves

1 tablespoon cornstarch

1 to 2 teaspoons lemon juice

Freshly ground pepper

1. With a barbecue skewer, poke the ham all over at 1½- to 2-inch intervals. Put the ham in a heavy oval casserole or nonreactive roasting pan. Pour the port over the ham, cover, and marinate in the refrigerator, turning occasionally, for 2 days. Let stand at room temperature for 1 to 2 hours before cooking.

2. Heat the oven to 325°F. Put the ham in the oven and braise, covered, basting with the port every 15 to 20 minutes, until the ham is just heated through, about 1½ hours. The internal temperature should measure about 125°F. Remove from the oven.

3. Increase the oven temperature to 375°F. Transfer the ham to a shallow roasting pan; reserve all the cooking juices. In a small bowl, combine the brown sugar, 1 cup of the cooking juices, and 1 tablespoon of the mustard; blend well.

4. Score the ham in a diamond pattern and stud with cloves. Baste with the brown sugar mixture and return to the oven. Roast, basting frequently, for 30 minutes,

5. Pour 3 cups of the cooking liquid into the roasting pan and bring to a boil on top of the stove, scraping up any brown bits from the bottom of the pan. Pour the juices into a small nonreactive saucepan. Boil until the juices are reduced to 2 cups. Whisk in the remaining 1 tablespoon mustard. Dissolve the cornstarch in 2 tablespoons water and stir into the sauce. Bring to a boil, stirring until thickened and smooth. Season with the lemon juice and pepper to taste. Pour into a gravy boat and serve with the ham.

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