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Wine-Braised Ham with Shallots and Carrots Recipe

Wine-Braised Ham with Shallots and Carrots Recipe

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Wine-Braised Ham with Shallots and Carrots

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Ingredients

Count

Nutrition

1120

Calories

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Ingredients:

Serving

4 1/2 tbsp unsalted butter, room temperature, divided
1 tbsp vegetable oil
1 lb baby carrots with 1/2 inch of tops still attached, peeled
1 lb shallots, peeled , halved lengthwise (about 22)
2 cups dry white wine, divided
3 cups low-salt chicken broth, divided
1 fully cooked butt-end ham (about 7 1/2 lb)
6 large fresh italian parsley sprigs
6 large fresh thyme sprigs
3 bay leaves
1/4 cup apricot jam
4 tsp dijon mustard, divided
3 tbsp all purpose flour
3/4 cup heavy cream
1 tbsp chopped fresh thyme

Directions:

Position rack in lower third of oven and preheat to 350°F. Melt 1 1/2 tablespoons butter with vegetable oil in heavy large roasting pan set over 2 burners over medium heat. Add carrots and shallots. Sauté until vegetables begin to brown, stirring frequently, about 5 minutes. Sprinkle vegetables with salt and pepper. Add 1 cup white wine and 1 cup chicken broth. Increase heat to high and boil 3 minutes. Push vegetables to sides of pan; place ham in center. Add parsley sprigs, thyme sprigs, and bay leaves to pan. Tent pan with aluminum foil, sealing edges (do not allow foil to touch ham).
Roast ham until thermometer inserted into center (do not touch bone) registers 140°F, basting every 20 minutes with pan juices, about 2 hours. Remove ham; increase oven temperature to 450°F.
Whisk apricot jam and 2 teaspoons Dijon mustard in small bowl. Brush over ham. Return ham to oven and roast, uncovered, until glaze turns dark brown, about 15 minutes.
Transfer ham to cutting board. Discard parsley sprigs, thyme sprigs, and bay leaves from pan. Using slotted spoon, transfer vegetables to bowl. Tent ham and vegetables loosely with foil.
Whisk remaining 3 tablespoons butter and flour in small bowl to smooth paste. Place roasting pan over 2 burners over medium-high heat. Add heavy cream, chopped thyme, and remaining 1 cup white wine, 2 cups chicken broth, and 2 teaspoons Dijon mustard. Bring to simmer. Add flour-butter mixture 1 tablespoon at a time, whisking to incorporate. Simmer until sauce thickens and is reduced to 3 cups, about 10 minutes. Season sauce to taste with salt and pepper.
Slice ham and arrange on platter. Arrange vegetables around ham. Drizzle some sauce over ham and serve, passing remaining sauce separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1120.28 Kcal (4690 kJ)
Calories from fat	752.67 Kcal
		% Daily Value*
Total Fat	83.63g	129%
Cholesterol	283.8mg	95%
Sodium	5061.25mg	211%
Potassium	396.31mg	8%
Total Carbs	25.18g	8%
Sugars	12.29g	49%
Dietary Fiber	3.64g	15%
Protein	63.88g	128%
Vitamin C	8.8mg	15%
Vitamin A	0.6mg	22%
Iron	6.3mg	35%
Calcium	60.2mg	6%

Amount Per 100 g
Calories	154.85 Kcal (648 kJ)
Calories from fat	104.04 Kcal
		% Daily Value*
Total Fat	11.56g	129%
Cholesterol	39.23mg	95%
Sodium	699.58mg	211%
Potassium	54.78mg	8%
Total Carbs	3.48g	8%
Sugars	1.7g	49%
Dietary Fiber	0.5g	15%
Protein	8.83g	128%
Vitamin C	1.2mg	15%
Vitamin A	0.1mg	22%
Iron	0.9mg	35%
Calcium	8.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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