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Categories:
cured ham shallots tomatoes corn white wine vegetable stock potatoes apple juice butter flour milk nutmeg Gouda thyme apple jelly brown sugar cornstarch
Viewed: 39 - Published at: 3 years agoIngredients
- 4 lbs cured ham, rind scored
- 1/2 lb shallots, peeled and halved
- 2 1/2 lbs tomatoes, halved
- 5 None ears of corn, shucked and cut into thirds
- 1 3/4 cups dry white wine
- 2 1/4 cups vegetable stock
- 4 1/2 lbs potatoes, peeled and halved
- 3 cups apple juice
- 1 oz butter or margarine
- 2 tbsp all purpose flour
- 1 2/3 cups 2% milk
- 1 None nutmeg, freshly grated, or 1/2 tsp ground nutmeg
- 6 oz Gouda, grated
- 2 tbsp thyme, chopped
- 2 tbsp apple jelly
- 1 tbsp brown sugar
- 1 tbsp cornstarch
Method
- Preheat oven to 350°F. Place the ham in a roasting pan and bake for approx 2 hours. After 1 hour of cooking, arrange shallots, tomatoes and corn around the ham, season. Pour 1 1/2 cups of apple juice and 1 cup of water into the roasting pan.
- Meanwhile, heat wine and stock in a saucepan, add potatoes, bring to a boil and cook for 20 mins. Drain potatoes, retaining the cooking liquid. Arrange potatoes in a greased baking dish.
- For the gravy, melt the butter in a saucepan, stir in flour and saute briefly. Slowly add in 1 2/3 cups of cooking liquid and the milk while stirring, until incorporated. Season with salt and nutmeg. Stir grated cheese into the sauce, pour sauce over potatoes and keep dish warm.
- Increase oven temperature to 425°F and bake ham for 30 mins more. Meanwhile, bring the apple jelly and brown sugar to a boil, and add the thyme. Remove finished ham from oven and replace with potato dish. Bake potatoes for 15 mins.
- Glaze the ham with sugar and jelly syrup. Remove vegetables from roasting pan and keep warm. Pour ham juices into a saucepan along with 1 1/2 cups of apple juice. Add cornstarch mixed with 2 tbsp water and bring gravy to a boil, while stirring to keep smooth.
- Serve ham with gravy, the roast vegetables and braised potatoes.
