Ham Roasted with White Wine, Shallots, and Carrots

From the cookbook Sunday Roasts by: Betty Rosbottom $24.95 Ingredients: 4 tbsp unsalted butter, at room temperature tbsp !e"etable o#l $ lb baby carrots, hal!ed cross%#se $ lb &about 2 med#um' shallots, peeled and hal!ed len"th%#se (osher salt Freshly "round black pepper 2 cups dry %h#te %#ne ) cups reduced*sod#um ch#cken broth +ully cooked boneless or sem#*boneless ham &5*, lb' , +lat lea+ parsley spr#"s, plus e-tra +or the "arn#sh , lon" thyme spr#"s, plus e-tra +or the "arn#sh ) bay lea!es, broken #n hal+ . cup apr#cot /am 4 tsp 0#/on mustard ) tbsp +lour $ cup hea!y1double cream tbsp m#nced +resh thyme Directions: . 2rran"e a rack at lo%er pos#t#on and preheat the o!en to )534 F 2. 5eat tbsp o+ the butter and the o#l #n a lar"e, hea!y roast#n" pan set o!er to 2 burners on med#um*h#"h heat unt#l hot. 2dd the carrots and shallots and saut6, st#rr#n", unt#l l#"htly bro%ned, +or 5 to , m#nutes. Salt and pepper the !e"etables. 7out cup o+ the %#ne and cup o+ the broth #nto the pan and br#n" the m#-ture to a s#mmer o!er h#"h*heat. Remo!e the pan +rom the heat and place the ham +at*s#de up on top o+ the !e"etables. 2dd the parsley spr#"s, the thyme spr#n"s, and bay lea!es. 8ent the pan %#th a lar"e sheet o+ +o#l, tuck#n" #n the ed"es and be#n" care+ul not to let the +o#l touch the ham. ). Roast the ham, bast#n" e!ery 23 m#nutes %#th pan /u#ces, unt#l tender %hen p#erced %#th a kn#+e and a thermometer re"#sters 434F %hen #nserted #nto the center, +or about hours. 9hen you baste the ham, use m#tts to care+ully remo!e the +o#l so that you do not burn yoursel+. Remo!e the pan +rom the o!en and ra#se the o!en temperature to 4534F. 4. :n a small bo%l, %h#sk to"ether the apr#cot /am and 2 tsp o+ the mustard unt#l blended. Brush o!er the ham, return #t to the o!en, and roast, unco!ered, +or 5 m#nutes. 5. Remo!e the ham to a cutt#n" board, tent loosely %#th +o#l, and let rest +or 5 m#nutes %h#le you make the sauce. Remo!e all the sol#ds &herbs and !e"etables' +rom the pan %#th a slotted spoon and d#scard. Sk#m o++ and d#scard any +at #n the pan. ,. ;#- the rema#n#n" ) tbsp butter %#th the +lour #n a small bo%l unt#l blended #nto a paste. 7lace the roast#n" pan o!er or 2 burners o!er h#"h*heat and add the rema#n#n" cup o+ %#ne, rema#n#n" 2 cups o+ broth, cream, m#nced thyme, and rema#n#n" 2 tsp o+ mustard. Br#n" to a s#mmer, then %h#sk #n the butter1+lour m#-ture a l#ttle at a t#me, unt#l the sauce th#ckens and reduces to ) cups, +or about 3 m#nutes. Season the sauce %#th salt and pepper. <. 8o ser!e, sl#ce the ham and arran"e o!erlapp#n" sl#ces on a ser!#n" platter. Spoon some o+ the sauce o!er the ham, "arn#sh the platter %#th bou=uets o+ parsley and thyme spr#"s, and pass the rema#n#n" sauce separately.