ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brandied Roast of Ham

Yield 12 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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