A bit of classic British flavor for this ham; if you've never tried parsley sauce, consider this your grand introduction. Perfect for Easter or any holiday.
Baked Ham with Parsley Sauce
Chef Georgie Johnson
6-8
15 minutes
1 hours 30 minutes
British
Entrées
If you want to make your own broth for this recipe, but don't have bones to roast, chicken broth will work just fine.
Ingredients
- 1 4-6 lb boneless ham
- 2 cups bone broth (enough to cover the bottom of your dish + 1 inch up)
- ¼ cup apple butter
- ¼ cup apricot jam
- ⅛ cup Dijon mustard
- Salt, to taste
For the Parsley Sauce
- 1 stick unsalted butter
- ¼ cup all-purpose flour
- 1 to 1 ½ cups bone broth (see recipe text)
- ½ cup ham drippings
- 1 bunch freshly-chopped parsley (about 1 cup)
- Nutmeg to grate or ⅛ tsp ground nutmeg
- Salt, to taste
Tools:
- Baking Dish
- Microplane Grater
- Herb Scissors
Directions
- Preheat your oven to 350°F. Add ham to your baking dish, pouring in bone broth to cover the bottom plus one inch up the sides.
- Cover with foil, put it in the oven and set a 40-minute timer. While it ticks, mix the apple butter, apricot jam, and Dijon mustard. After 40 minutes have passed, pull out the ham and dress it with the mixture. Return the ham to the oven, without the foil.
- Set another 40-minute timer. While it ticks, make the parsley sauce. In a small saucepan, melt unsalted butter. Add flour and whisk vigorously, until it smells nutty and goes golden brown. Set it aside until the timer goes and the ham is out of the oven.
- Return your saucepan to the stove, adding your bone broth plus ham drippings and nutmeg. If using whole nutmeg, rasp it 4-6 times on a grater. If your gravy is too thick, add more broth and/or drippings. Just before serving, add the chopped parsley to the sauce. Salt to taste and serve.