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Category: Ham
Prep Time: Cook Time: Total Time:
Ham:
1 (8 lb) bone-in half ham
2 medium onions, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
12 whole black peppercorns and whole spice
4 whole bay leaves and whole cloves
3 tsp dried thyme
Sauce:
1 (750 ml) bottle port wine
1/2 cup whipping cream
1 tbsp cornstarch and water
1/4 tsp ground pepper
Place ham in a very large pot; add enough cold water to cover. Add all remaining ham ingredients. Partially cover; bring to a boil over medium-high to high heat. Reduce heat to medium-low to low; simmer 2 1/2 to 3 hours or until meat pulls away from bone and fork can be inserted easily. Place ham on a cutting board; cover loosely with foil. Let stand 20 minutes.
Meanwhile, strain and reserve 2 cups of the cooking liquid; discard remaining liquid and vegetables. Add port to same pot or large skillet; boil over high heat 12 minutes or until reduced by half. Add reserved 2 cups cooking liquid; boil 2 minutes. Add cream; boil 5 minutes, stirring occasionally.
In a small bowl, whisk together cornstarch and 1 tablespoon water. Whisk into port mixture; boil 1-2 minutes or until slightly thickened, stirring constantly. Stir in pepper. Serve ham with sauce. Serves 12
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HAM WITH PORT WINE SAUCE
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Category: Ham
Prep Time: Cook Time: Total Time:
Ham:
1 (8 lb) bone-in half ham
2 medium onions, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
12 whole black peppercorns and whole spice
4 whole bay leaves and whole cloves
3 tsp dried thyme
Sauce:
1 (750 ml) bottle port wine
1/2 cup whipping cream
1 tbsp cornstarch and water
1/4 tsp ground pepper
Place ham in a very large pot; add enough cold water to cover. Add all remaining ham ingredients. Partially cover; bring to a boil over medium-high to high heat. Reduce heat to medium-low to low; simmer 2 1/2 to 3 hours or until meat pulls away from bone and fork can be inserted easily. Place ham on a cutting board; cover loosely with foil. Let stand 20 minutes.
Meanwhile, strain and reserve 2 cups of the cooking liquid; discard remaining liquid and vegetables. Add port to same pot or large skillet; boil over high heat 12 minutes or until reduced by half. Add reserved 2 cups cooking liquid; boil 2 minutes. Add cream; boil 5 minutes, stirring occasionally.
In a small bowl, whisk together cornstarch and 1 tablespoon water. Whisk into port mixture; boil 1-2 minutes or until slightly thickened, stirring constantly. Stir in pepper. Serve ham with sauce. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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