Chef Marco Moreira of Tocqueville Restaurant
– New York, NY
Adapted by StarChefs.com
Yield: 15 Servings
- 1 cup chopped Spanish onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped leeks
- 20 whole peppercorns
- 1 sprig thyme
- 5 whole allspice
- 1/4 cup coriander seeds
- 4 cinnamon sticks
- 2 bay leaves
- 1 bunch parsley
- 1 cup whiskey
- 1 (15-pound) uncooked Virginia ham
- 2 whole heads of garlic cut in quarters
- 3 chopped apples
- 2 quarts chicken stock
- 1 cup whiskey
- 2 quarts apple cider
- 4 Tablespoons sweet, unsalted butter
- 4 Tablespoons flour
In a large roasting pan combine marinating vegetables and
spices with 1 cup of whiskey. Remove ham from packaging and
rinse in cold water. Marinate ham for up to 3 days, turning
at least twice a day.
Preheat oven to 500°F.
Place ham on a rack and then back into the roasting pan. Arrange
quartered garlic and chopped apples around the pan.
Add 1 quart chicken stock and 1 cup whiskey to the roasting
pan and roast for 25 minutes. Lower the temperature to 325°F.
Ham should cook for approximately 18 minutes per pound. Continue
adding stock to maintain a 2-inch liquid level on the bottom
of the pan.
Baste ham every 20 minutes with cider. Ham is ready when it has
reached an internal temperature of 130°F. Let ham rest 20
minutes before carving.
To prepare the sauce for the ham, combine butter and flour well
to form beurre manié. Strain roasting liquid from
pan through a strainer and let rest for at least five minutes.
With a spoon remove any fat that rises to the top. Bring liquid
to a boil in a sauce pot and whisk in beurre manié,
a little bit at a time, until it reaches a sauce consistency.
Season with salt and pepper. Transfer to gravy boat and pass at
A full-bodied sparkling wine from California or Champagne