- 4 pounds ham (cured, rind scored)
- 1/2 pound shallots (peeled and halved)
- 2 1/2 pounds tomatoes (halved)
- 5 ears of corn (shucked and cut into thirds)
- 1 3/4 cups dry white wine
- 2 1/4 cups vegetable stock
- 4 1/2 pounds potatoes (peeled and halved)
- 3 cups apple juice
- 1 ounce butter (or margarine)
- 2 tablespoons all-purpose flour
- 1 2/3 cups 2% milk
- 1 nutmeg (freshly grated, or 1/2 tsp ground nutmeg)
- 6 ounces gouda (grated)
- 2 tablespoons thyme (chopped)
- 2 tablespoons apple jelly
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- Preheat oven to 350°F. Place the ham in a roasting pan and bake for approx 2 hours. After 1 hour of cooking, arrange shallots, tomatoes and corn around the ham, season. Pour 1 1/2 cups of apple juice and 1 cup of water into the roasting pan.
- Meanwhile, heat wine and stock in a saucepan, add potatoes, bring to a boil and cook for 20 mins. Drain potatoes, retaining the cooking liquid. Arrange potatoes in a greased baking dish.
- For the gravy, melt the butter in a saucepan, stir in flour and sauté briefly. Slowly add in 1 2/3 cups of cooking liquid and the milk while stirring, until incorporated. Season with salt and nutmeg. Stir grated cheese into the sauce, pour sauce over potatoes and keep dish warm.
- Increase oven temperature to 425°F and bake ham for 30 mins more. Meanwhile, bring the apple jelly and brown sugar to a boil, and add the thyme. Remove finished ham from oven and replace with potato dish. Bake potatoes for 15 mins.
- Glaze the ham with sugar and jelly syrup. Remove vegetables from roasting pan and keep warm. Pour ham juices into a saucepan along with 1 1/2 cups of apple juice. Add cornstarch mixed with 2 tbsp water and bring gravy to a boil, while stirring to keep smooth.
- Serve ham with gravy, the roast vegetables and braised potatoes.
|Calories670Calories from Fat220|
|% DAILY VALUE|
|Calories from Fat220|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.