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Baked Ham |
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Serves: 12 Print this Recipe1 onion medium, sliced 1 carrot large, sliced 1 tablespoon butter or margarine 1 tablespoon vegetable oil 3 parsley fresh sprigs 1 bay leaf 1/4 teaspoon thyme dried 1 ham 4- to 5-pound cooked, skinned and trimmed of 1 1/2 cups beef broth canned 1/2 cup madeira wine 1/3 cup powdered sugar Preheat oven to 350°. Sauté the vegetables in butter or margarine and oil for about 10 minutes in a roasting pan or casserole, until they are very lightly browned. Add parsley, bay leaf and thyme. Place ham over vegetables, fat side up; add broth and wine and bring to simmer on top of stove. Cover and place roaster or casserole in middle of preheated oven. Regulate heat so that liquid barely simmers for about 1 1/2 hours. Baste frequently with juices in pan. Remove from oven and sprinkle confectioners' sugar over the top of the ham and return to oven under broiler. Watch closely until nice and evenly browned. Cool and refrigerate. When cold, slice very thinly and arrange attractively on platter for serving. Serve at room temperature. Baked Ham comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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