Roast Fresh Ham
Remove the skin of a large fresh ham, rub the ham with salt and pepper on all sides, and let it stand for 1 hour at room temperature. Properly insert your meat thermometer. Cover the bottom of a shallow roasting pan with a Matignon and place ham on top. Roast in a moderately hot oven (350 F.); in the same manner as you would beef, allowing 25 minutes per pound, until it is well done and thermometer reaches 170 F.
Pour off the excess fat and add to the pan 1 generous Tbsp. flour, stirring well. Cook the roux then gradually add 1 cup white stock and 2 Tbsps. brandy and cook the sauce for 5 minutes. Correct the seasoning. Carve the ham on a serving platter and pour half the sauce over the slices. Garnish the platter with parsley sprigs and serve with the rest of the sauce and a side dish of apple sauce. When the bone is a nuisance, remove it and stuff the ham before roasting.
©Al (Alex- Alexander) D. Girvan 1995. All rights reserved.
No comments:
Post a Comment