CUP DIJON MUSTARD WITH SEEDSThis succulent fresh ham comes with a creamy mustard sauce as well as mushroom gravy to cover all the bases.
ACTIVE TIME: 30 MIN · TOTAL TIME: 6 HRS · MAKES: 30 MAIN-DISH SERVINGS
1 WHOLE PORK LEG (FRESH HAM)
(15 POUNDS)
2 TEASPOONS DRIED SAGE
2 TEASPOONS SALT
1 TEASPOON GROUND BLACK PEPPER
MUSTARD SAUCE:
1 TABLESPOON VEGETABLE OIL
3 GREEN ONIONS, TRIMMED AND
THINLY SLICED
½ CUP SOUR CREAM
CUP DIJON MUSTARD WITH SEEDS
CUP MILK
MUSHROOM PAN GRAVY:
PAN DRIPPINGS FROM ROASTED
FRESH HAM
1 POUND MUSHROOMS, TRIMMED
AND SLICED
3 TABLESPOONS ALL-PURPOSE FLOUR
CHICKEN BROTH
1 Preheat oven to 325ºF. Remove skin and trim excess fat from pork leg, leaving only a thin layer of fat. Score fat on top of pork leg in shallow parallel lines.
2 In cup, mix sage, salt, and pepper; use to rub on pork. Place pork, fat side up, on rack in large roasting pan (17" by 11½"). Roast pork until meat thermometer inserted into thickest part of pork (not touching bone) reaches 160ºF, about 5 hours 30 minutes. If pork begins to brown too quickly, cover with loose tent of foil. Internal temperature of pork will rise to 170ºF upon standing. (Meat near bone will be slightly pink.)
3 Meanwhile, prepare Mustard Sauce: In 2-quart saucepan, heat oil over medium-high heat; add green onions and cook until tender and lightly browned, about 5 minutes. Remove from heat. Stir in sour cream, mustard, and milk until blended. Cover and refrigerate until ready to serve.
4 When ham is done, transfer to large platter; keep warm. Let stand 30 minutes to set juices for easier carving.
5 Meanwhile, prepare Mushroom Pan Gravy: Remove rack from roasting pan. Strain pan drippings through sieve into 4-cup measuring cup; set roasting pan aside. Let stand until fat separates from pan juices, about 1 minute. Spoon 2 tablespoons fat into 12-inch skillet. Skim and discard the remaining fat.
6 Add the mushrooms to fat in skillet and cook over high heat until browned. Reduce heat to medium. Stir in flour; cook until lightly browned. Add enough chicken broth or water to juices in cup to equal 1¾ cups. Add about ½ cup pan-juice mixture to roasting pan; stirring until browned bits are loosened from bottom of pan. Add liquid from roasting pan and remaining pan-juice mixture to mushrooms; cook, stirring, over high heat until gravy boils and thickens. Makes about 3 cups.
7 To serve, cut ham into thin slices; serve with Mustard Sauce and Mushroom Pan Gravy.
EACH SERVING: ABOUT 385 CALORIES | 55G PROTEIN | 1G CARBOHYDRATE | 16G TOTAL FAT (6G SATURATED) | 131MG CHOLESTEROL | 360MG SODIUM
EACH 2 TABLESPOONS GRAVY: 20 CALORIES | 1G PROTEIN | 2G CARBOHYDRATE | 1G TOTAL FAT (0G SATURATED) | 2MG CHOLESTEROL | 80MG SODIUM
