Serves: 12
Total Calories: 555

1 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.

Nutritional Facts:

Serves: 12
Total Calories: 555
Calories from Fat: 18

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