Martian Food
Sep 18, 2015

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Brown Sugar Glazed Ham with Breadcrumb Crust

Active time:40 minutes

Start To Finish:4 hours, Plus 30 minutes resting time

Difficulty:

Yield: 2-3 servings per pound

Source: The New York Times

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Ingredients:

1 cooked, bone-in whole or half ham
3 Tbs. vegetable oil
1 cup sliced carrots
1 cup sliced onions
12 parsley sprigs
6 thyme sprigs
1 bay leaf
12 peppercorns
3 cloves
1 bottle dry white wine
¾ cup packed dark brown sugar
¼ cup Dijon mustard
3 Tbs. extra-virgin olive oil
2 cups coarse fresh bread crumbs, made from rustic white bread

Directions:

Cut off any tough skin on the ham to expose the fat.

In a large deep pot, heat oil over medium-high heat.  Add carrots and onions and sauté, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Place the ham on the vegetables, fatty side up.  Tie the parsley, thyme, bay leaf, peppercorns, and cloves together in cheesecloth.  Add the herb bundle, wine, and one quart of water.  Bring to a simmer.

Cook for 2-3 hours at a bare simmer, basting with the ladle every 20 minutes or so.  After 2 hours, test with a meat thermometer; the ham is ready when the temperature reaches 135°.  Turn off the heat.

While the ham is braising, make the glaze and the breadcrumbs:  In a bowl, stir together the mustard and sugar into a smooth paste and set aside.  In a large skillet, heat oil over medium heat, add the breadcrumbs and toast them, stirring frequently, until they are golden brown and crisp, 5 to 10 minutes.

Heat the oven to 450°.  Drain the ham and place it on a rack in a roasting pan, fatty side up.  Score the fat in a diamond pattern with the tip of a knife.  Place in the oven for 10 minutes, then remove, brush on the sugar/mustard glaze and press the breadcrumbs on with your hands.  Put the ham back in the oven until breadcrumbs are browned, about another 10 minutes.  Remove the ham from the oven, tent with foil, and let it rest for 20 to 30 minutes before carving.

Notes:

You can reserve the braising liquid to use for stock (freeze it if you won't be using it within a day or so.)  It would probably be wonderful as the base for split pea soup, if any of us liked split pea soup.

Drink with:

A Riesling or Vouvray



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