This one was adapting from tasting table. I love the creme fraiche sauce! This is a winner winner Easter Dinner!
For the braise
2 TBSP olive oil
2 yellow onions, peeled, thinly sliced
3 medium carrots, peeled and roughly chopped
1 fresh bay leaf
1 head of garlic, cut horizontally to expose cloves
3 sprigs of thyme
3 parsley stems
2 c white wine
1 3 – 5 lb smoked, bone-in ham, fat scored crosswise
2 TBSP butter
For the glaze
½ c light brown sugar
¼ c dry mustard
½ c white wine
Start the braise: Remove the ham from the refrigerator and let sit at room temperature for two hours prior to cooking.
Preheat the oven to 325°. In a roasting pan over medium-high heat, heat the olive oil. Add the onion and carrots and cook until soft but not colored, about 10 minutes. Add the bay leaf, garlic, thyme and parsley stems and cook for 2 minutes. Add the wine, bring to a simmer and let cook for an additional 3 minutes. Place the ham on top of the mixture and add the water. Tent the ham with foil and bake, basting with pan juices every 15 minutes, for 1 hour and 15 minutes.
Make the glaze: In a small bowl, whisk together the light brown sugar, mustard and wine and set aside.
Make the herby crème fraîche: In a medium bowl, mix together the crème fraîche, Dijon mustard, whole grain mustard, capers, thyme, parsley, black peppercorns, lemon and salt. Set aside.
Remove the ham from the oven and increase the heat to 350°. Using a pastry brush, spread the glaze over the ham. Return the pan, uncovered, to the oven and bake the ham until the crust is golden brown, about 15 minutes.
Transfer the ham to a cutting board and tent with foil. Rest for 20 minutes before slicing.
While the ham is resting, strain the braising liquid through a sieve over a medium bowl. Transfer 4 c of the strained braising liquid to a medium saucepan set over medium-high heat and reduce by half, about 8 minutes. Using a wooden spoon, stir in the butter and transfer the pan sauce to a small bowl.
Slice the ham. Serve with the herby crème fraîche and pan sauce.
Serves 8 – 10.