Braised Ham with Madeira-Mushroom Sauce

🛒Ingredients (Grocery List)

• 3 tbsp Butter

• 2 pounds Veal Bones, cracked

• 2 Onions, finely chopped

• 2 Carrots, peeled and finely chopped

• 2 Shallots, finely chopped

• 10 ounces Mushrooms, one-third finely chopped, two-thirds thinly sliced

• 1 tbsp all-purpose Flour

• 1 tbsp Tomato Paste

• 1 Garlic clove, crushed

• 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

• 1 1/2 cups Madeira

• 1 1/2 cups Dry white Wine

• Salt and Pepper

• 7 1/2-to-8-pound Bone in Baked Ham, skin removed, and fat trimmed to 1/4 inch

🍴Serves: 8-10

⏰Prep Time: 20 min

⏱️Cook Time: 40 min

🥣Instructions

1. In a large flameproof casserole, melt the Butter over medium heat. Add the Veal Bones, Onions, Carrots, Shallots, and finely chopped Mushrooms and cook until lightly browned. Stir in the Flour. Add the Tomato Paste, Garlic, Bouquet Garni, Madeira, and Wine. Season with Pepper and, lightly, with Salt. Bring to a simmer, then add the Ham, reduce the heat to low, cover, and cook for 30 minutes, turning the Ham halfway through.

2. Transfer the Ham to a cutting board and cover loosely with foil. Bring the sauce to a simmer and cook until slightly thickened and well flavored. Strain into a saucepan.

3. Add the sliced Mushrooms to the sauce and cover low heat while carving the Ham. Arrange the Ham slices on a warmed platter and pass the sauce separately.

💡Tips

• Serve with buttery or creamy Spinach. Or, for a more elevated accompaniment, spread the cooked Spinach in baked tartlet shells.