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Categories:Viewed: 64 - Published at: 3 years ago
Ingredients
- One 18-pound bone-in smoked ham, skin removed and fat scored in a crosshatch pattern
- 2 cups water
- 1 bottle Riesling, preferably off-dry
- 6 red apples such as Paula Red or Empirehalved, cored and skin peeled in stripes
- 2 tablespoons unsalted butter
- 6 scallions, coarsely chopped
- 1 teaspoon hot paprika
- 2 tablespoons Calvados
- Salt
Method
- Preheat the oven to 325.
- Set the ham fat side up in a large roasting pan.
- Add the water to the pan and bake for 2 hours.
- Pour the wine over the ham.
- Roast for 30 minutes.
- Increase the oven to 350.
- Baste the ham and arrange the apples around it.
- Roast for 35 minutes; baste once more.
- Remove the apples, then peel and chop.
- Bake the ham for 1 hour and 15 minutes, basting frequently, until an instant-read thermometer registers 170.
- Transfer to a carving board; let rest for 15 minutes.
- Strain the pan juices into a bowl and skim off the fat.
- In a deep skillet, melt the butter.
- Add the scallions and paprika; cook over moderately high heat until the scallions are softened.
- Add the Calvados.
- Using a long match, carefully ignite the Calvados; let the alcohol burn off.
- Add the apples and pan juices and cook until the apples are just heated through.
- Season the sauce with salt.
- Carve the ham and serve with the sauce.
