5. ROASTED FRESH HAM
Ingredients
one 14 lb whole fresh ham
2 tsp caraway seeds
1/2 tsp each salt and pepper
2 Tbsp all purpose flour
3 Tbsp water
1/4 cup minced chives or scallion greens
1 Tbsp brown or dijon mustard
SIDE SUGGESTION: baked sweet potatoes
Directions
Place oven rack in lowest position. Heat oven to 400 F
Cut rind and most of fat off ham, leaving only an 1/8 inch, thick layer all around. Place ham, rounded side up, directly in a roasting pan. Mix caraway seeds, salt and pepper, rub over rounded surface.
Roast ham 1 hour, then reduce oven temperature to 350 F. Roast 3 hours longer or until a meat thermometer inserted in thickest part of ham, not touching fat or bone, registers 155 F. Transfer ham to a carving board and let rest at least 30 minutes (temperature of hame will continue to rise about 5 to 160 F)
Pour pan juices into a cup glass measure. Let stand until fat rises to top. Skim off fat and discard. Pour juices, along with any collected on carving board, into a medium size saucepan. Bring to a gentle boil. Put flour in a small bowl. Gradually stir in water to make a paste. REduce heat and whisk paste into pan juices. Simmer about 5 minutes until slightly thickened. Stir in chives and mustard.
Carve ham in thin slices against the grain toward the bone. Serve sauce at the table.
12 servings: calories 317 fat 30 g, saturated fat 0, cholesterol 107 mg, sodium 172 mg, fiber 0, protein 31 g.
Ingredients
one 14 lb whole fresh ham
2 tsp caraway seeds
1/2 tsp each salt and pepper
2 Tbsp all purpose flour
3 Tbsp water
1/4 cup minced chives or scallion greens
1 Tbsp brown or dijon mustard
SIDE SUGGESTION: baked sweet potatoes
Directions
Place oven rack in lowest position. Heat oven to 400 F
Cut rind and most of fat off ham, leaving only an 1/8 inch, thick layer all around. Place ham, rounded side up, directly in a roasting pan. Mix caraway seeds, salt and pepper, rub over rounded surface.
Roast ham 1 hour, then reduce oven temperature to 350 F. Roast 3 hours longer or until a meat thermometer inserted in thickest part of ham, not touching fat or bone, registers 155 F. Transfer ham to a carving board and let rest at least 30 minutes (temperature of hame will continue to rise about 5 to 160 F)
Pour pan juices into a cup glass measure. Let stand until fat rises to top. Skim off fat and discard. Pour juices, along with any collected on carving board, into a medium size saucepan. Bring to a gentle boil. Put flour in a small bowl. Gradually stir in water to make a paste. REduce heat and whisk paste into pan juices. Simmer about 5 minutes until slightly thickened. Stir in chives and mustard.
Carve ham in thin slices against the grain toward the bone. Serve sauce at the table.
12 servings: calories 317 fat 30 g, saturated fat 0, cholesterol 107 mg, sodium 172 mg, fiber 0, protein 31 g.
