Brandied Roast of Ham

Southern Living
12 servings


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1 (12-pound) fresh ham, skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large onion
3 whole cloves
1 celery rib
1 garlic clove, sliced
1 cup dry white wine
1 (10 1/2-ounce) can beef broth, undiluted
1/4 cup brandy
2 tablespoons all-purpose flour


Make 1/4-inch-deep cuts in ham; rub ham with salt and pepper, and place, fat side up, in a roasting pan. Stud onion with cloves, and place in pan with celery and garlic.

Bake at 325° for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 160° (about 20 minutes per pound), basting with wine. Remove ham from pan. Skim fat from drippings.

Whisk together drippings, broth, brandy, and flour in a saucepan. Cook over medium heat 5 minutes or until thickened. Serve with ham.

Created date

October 2003