If you want a ham in the mail, reply to this post and the Pork Board might send you one!
I decided to try this take on the classic veal recipe for an Easter dinner party- the ham cooked much faster than I thought, so the timing was completely off, but it was an interesting twist on the typical Easter ham.
- 6 to 8 pound fully cooked bone-in shank end ham, trimmed
- 1/4 cup fresh sage leaves, chopped, divided
- 4 thin slices prosciutto (I actually used 6)
- 1 cup chicken broth, low sodium
- 1 cup dry white wine,
- 4 tablespoons unsalted butter
- 3 tablespoons flour, dissolved in 1/3 cup cold water
- fresh squeezed lemon juice
1. Preheat oven to 325 degrees F. Position rack in lower third of oven.
2. Place ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Sprinkle all over with 2 tablespoons sage and season with pepper. Bake until internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time.
3. After the first hour, baste with pan juices about every 15 minutes. Remove ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
4. While ham is resting, increase oven to 400 degrees. Arrange prosciutto on a baking sheet and bake until crisped, about 10 minutes. Set aside to cool.
5. The original recipe says to drain the roasting pan, discarding liquid. But I’m of the opinion that pork juices should never be wasted, so I added not only the little bit of liquid from the pan, but also bacon grease from bacon wrapped dates to the sauce.
6. Over medium-high heat, add broth and wine to the drippings, bring to a boil, and cook, scraping up any browned bits in the pan, until liquid is reduced to 1 1/2 cups, about 4 minutes depending on the size of the pan.
7. Reduce to a simmer and add butter and remaining 2 tablespoons sage, stirring until butter melts. Whisk in flour mixture and cook, whisking, until sauce thickens, 30 to 60 seconds. I found the sauce to be a little bland, which is why I added the lemon. But that may have also been to the group decision to add bacon grease…
8. Remove from the heat. Season with salt and pepper. Carve ham and arrange on plates or a platter. Crumble prosciutto on top. Serve sauce on the side.