The main dish is a Easter Ham in honor of Julia Child. She has always been an inspiration to me. My family loves this recipe. I live about 45 minutes from Smithfield Virginia. So, I chose to use a Smithfield ham for this recipe. You can use any ham you like. I hope you enjoy it as much as my family does.
14 pound bone-in fully cooked ham
1 cup sliced carrots
1 cup sliced onions
1 cup sliced celery
1 teaspoon peppercorns
1 teaspoon allspice
2 teaspoons thyme
3 bay leaves
2 cups of dry white wine
(I used Chardonnay)
2 cups chicken broth
Preheat the oven to 325 degrees.
Unwrap the ham and remove any strings or other extraneous matter. Rinse the ham under running water. Place the ham in a dutch oven, strew the vegetable around it. sprinkle the seasoning over it, pour the wine over top and add the chicken broth.
Set the dutch oven in the lower third level of the oven and braise for 2 1/2 to 3 hours. Baste occasionally with the juices from the pan. It is done when an internal temperature is at 130 degrees. Strain the braising liquid from he pan, pressing juices out of the vegetable with the back of a spoon. Degrease the liquid and taste. If it is to salty, dilute with strong plain chicken stock.