Glazed Baked Ham With Roasted Vegetables And Gravy - cooking recipe

Ingredients

4 lbs cured ham, rind scored
1/2 lb shallots, peeled and halved
2 1/2 lbs tomatoes, halved
5 None ears of corn, shucked and cut into thirds
1 3/4 cups dry white wine
2 1/4 cups vegetable stock
4 1/2 lbs potatoes, peeled and halved
3 cups apple juice
1 oz butter or margarine
2 tbsp all purpose flour
1 2/3 cups 2% milk
1 None nutmeg, freshly grated, or 1/2 tsp ground nutmeg
6 oz Gouda, grated
2 tbsp thyme, chopped
2 tbsp apple jelly
1 tbsp brown sugar
1 tbsp cornstarch

Preparation

Preheat oven to 350\u00b0F. Place the ham in a roasting pan and bake for approx 2 hours. After 1 hour of cooking, arrange shallots, tomatoes and corn around the ham, season. Pour 1 1/2 cups of apple juice and 1 cup of water into the roasting pan.
Meanwhile, heat wine and stock in a saucepan, add potatoes, bring to a boil and cook for 20 mins. Drain potatoes, retaining the cooking liquid. Arrange potatoes in a greased baking dish.
For the gravy, melt the butter in a saucepan, stir in flour and saute briefly. Slowly add in 1 2/3 cups of cooking liquid and the milk while stirring, until incorporated. Season with salt and nutmeg. Stir grated cheese into the sauce, pour sauce over potatoes and keep dish warm.
Increase oven temperature to 425\u00b0F and bake ham for 30 mins more. Meanwhile, bring the apple jelly and brown sugar to a boil, and add the thyme. Remove finished ham from oven and replace with potato dish. Bake potatoes for 15 mins.
Glaze the ham with sugar and jelly syrup. Remove vegetables from roasting pan and keep warm. Pour ham juices into a saucepan along with 1 1/2 cups of apple juice. Add cornstarch mixed with 2 tbsp water and bring gravy to a boil, while stirring to keep smooth.
Serve ham with gravy, the roast vegetables and braised potatoes.