Roasted Fresh Ham
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 12-pound fresh ham, skinned and scored
2 large onions, slcied
1 stalk celery, cut up
2 cloves garlic, sliced
3 cloves
2 cups dry white wine
1/4 cup flour
3 cups chicken bouillon
orange sections
Roast ham with onions, celery, garlic, cloves, and wine in a slow oven (325 degrees F) for 5 hours, or until the meat thermometer registers 185 degrees F). Baste the meat frequently. Remove ham from pan and pour off all but 2 tablespoons of fat. Add flour and stir until smooth. Add bouillon and cook, stirring constantly until thickened. Serve sauce with the ham. Garnish ham with orange sections.
Serves 12.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 12-pound fresh ham, skinned and scored
2 large onions, slcied
1 stalk celery, cut up
2 cloves garlic, sliced
3 cloves
2 cups dry white wine
1/4 cup flour
3 cups chicken bouillon
orange sections
Roast ham with onions, celery, garlic, cloves, and wine in a slow oven (325 degrees F) for 5 hours, or until the meat thermometer registers 185 degrees F). Baste the meat frequently. Remove ham from pan and pour off all but 2 tablespoons of fat. Add flour and stir until smooth. Add bouillon and cook, stirring constantly until thickened. Serve sauce with the ham. Garnish ham with orange sections.
Serves 12.
