Roasted Ham Saltimbocca
Because the ham is so flavorful, try serving a simple side of steamed new potatoes and asparagus or carrots. You can substitute dried sage (about 1 1/2 tablespoons) instead of fresh. And, although it wouldn't be a classic butter-wine-sage saltimbocca, you can even replace rosemary, thyme, or a combination of herbs for the sage. If you like, omit the prosciutto.
6 to 8 pound fully cooked bone-in shank end ham, trimmed
1/4 cup chopped fresh sage leaves - divided use
Fresh ground black pepper
4 thin slices prosciutto
1 cup chicken broth, low sodium
1 cup dry white wine*
4 tablespoons unsalted butter, cut into 4 to 6 pieces
3 tablespoons all-purpose flour, dissolved in 1/3 cup cold water
- Preheat oven to 325°F (160°C). Position rack in lower third of oven.
- Place ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Sprinkle all over with 2 tablespoons sage and season with pepper. Bake until internal temperature reaches 140°F (60°C), 15 to 18 minutes per pound total cooking time. After the first hour, baste with pan juices about every 15 minutes. Remove ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
- While ham is resting, increase oven to 400°F (205°C). Arrange prosciutto on a baking sheet and bake until crisped, about 10 minutes. Set aside to cool.
- Also while ham is resting, drain the roasting pan, discarding liquid. Place the pan on the stovetop over medium-high heat. Add broth and wine, bring to a boil, and cook, scraping up any browned bits in the pan, until liquid is reduced to 1 1/2 cups, about 4 minutes depending on the size of the pan. Reduce to a simmer and add butter and remaining 2 tablespoons sage, stirring until butter melts. Whisk in flour mixture and cook, whisking, until sauce thickens, 30 to 60 seconds. Remove from the heat. Season with salt and pepper.
- Carve ham and arrange on plates or a platter. Crumble prosciutto on top. Serve sauce on the side.
Makes 15 to 20 servings.
*For non-alcoholic, substitute an additional cup of chicken broth.
Nutritional Information Per Serving (4 ounces): Calories: 250 calories; Protein: 32 grams; Fat: 10 grams; Sodium: 2010 milligrams; Cholesterol: 100 milligrams; Saturated Fat: 4 grams; Carbohydrates: 4 grams; Fiber: 0 grams.
Recipe and photograph provided courtesy of National Pork Board.