Ingredients
Ham & Glaze 9 lb (approx. 4 kg) bone-in, fully-cooked ham half, preferably spiral-sliced 2 to 3 cups (500 to 750 mL) water cup (125 mL) demerara or dark brown sugar 2 tbsp (25 mL) Dijon mustard cup (125 mL) dry white wine Parsley Cream Sauce 3 tbsp (45 mL) unsalted butter 1 large shallot, finely chopped cup (125 mL) all-purpose flour Pan drippings and water 1 tbsp (15 mL) Dijon mustard 1 bay leaf 1 cup (250 mL) whipping cream 1 cup (250 mL) finely chopped fresh parsley Several grindings of black pepperDescription
A Bone Enhances Flavour Considerably So Opt For A Bone-in Ham Instead Of Boneless. The Rounded Butt-end Half Is Meatier But Harder To Slice Than The Conical Shank Half. If A Glaze Packet Comes With The Ham, Discard It!
Liquor Control Board Of Ontario
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