1 uncooked picnic ham (3-5kg),
bone-in, outer skin removed 20 whole cloves
3/4 cup honey
2 tbsp canola oil
2 red onions, peeled and sliced
6 garlic cloves, peeled
4 celery stalks, sliced
1 cup white wine 2 cups low-sodium chicken broth
2 tbsp Dijon mustard
2 tbsp red-wine vinegar
1. Preheat oven to 200°C. Using a sharp knife, score the ham's fat side in a diamond pattern. Stud the surface with cloves, and season with salt, to taste. Place ham, fat side up, in a roasting pan fitted with a rack, and slather honey over the surface.
2. Roast, uncovered, for 20 minutes, then reduce the temperature to 175°C. Drizzle oil over onions, garlic, and celery, and scatter on the bottom of the pan. Add wine.
3/ Return pan to the oven and continue cooking for 2 hours, or until the internal temperature reaches 65°C. (If vegetables look dry, add some water to the pan.)
4/ Remove ham from the pan to let it rest. Meanwhile, put the pan on the stove-top burner. Add chicken broth and boil for 10 minutes, or until it reduces about halfway. Stir in mustard and vinegar, and reduce to a sauce-like consistency, about 5 minutes. Slice ham, and pour sauce and vegetables over it.
Makes 15 servings
Per serving: 433 cal, 16 g fat (5 g sat), 17 g carbs, 205 mg sodium, 1 g fibre, 51 g protein
Photo by Rodale/Craig Cutler Dec 12, 2012