When I was growing up, ham was frequently served because my mother loved it—and so did we! This year for our Easter dinner I'll be serving this simple and delicious family ham recipe with roasted asparagus, carrot and leek gratin, creamy mashed potatoes, and honey-glazed pineapple - recipes are in my cookbooks.
1 butt end ham, bone in
1 cup chicken broth
1 cup white wine
2 stalks celery, cut into large chunks
2 medium carrots, peeled and cut into large chunks
2 medium onions, quartered
1. Preheat oven to 350°F.
2. Place the ham in a roasting pan and add chicken broth, wine, celery, carrots and onions. Cover and bake for 1½-2 hours.
3. Transfer ham from the roasting pan to a platter. Set aside and allow ham to cool before carving.
4. Discard celery, carrots and onions. Transfer broth to a container. When broth has cooled, cover and refrigerate. The following day, or before you use the broth, skim off any fat that has risen to the top. The leftover broth is delicious as a foundation for bean soup.
Serves a crowd