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ALL RECIPES

Brown Sugar Baked Ham with Potato Gratin

  • Pair with Zinfandel
Primary Ingredients

1 (12-pound) shankless skinless smoked cured ham

Kosher salt

Black pepper

Whole cloves for studding ham

1 cup firmly packed light brown sugar

½ cup black currant preserves or black currant jelly

3 tablespoons cider vinegar

3 tablespoons water

Primary Technique
  1. Preheat oven to 350ºF. Score top of ham into diamonds and stud center of each diamond with a clove.
  2. Place ham on a rack in a roasting pan and bake for 1 ½ hour.
  3. In a bowl combine the sugar, mustard, vinegar, currant preserves (jelly), and water.
  4. Spread glaze evenly over ham. Bake for another 35 minutes. Transfer ham to a platter and let stand 15 minutes before carving.
ham and potato gratin
Potato and Bacon Gratin Ingredients

1 (2-inch) piece slab bacon, thinly sliced

2 tablespoons unsalted butter, plus more for greasing the gratin dish

4 garlic cloves, finely chopped

½ bunch fresh chives, finely chopped

Salt and freshly ground black pepper

2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch) see note*

2-½ cups heavy cream

2 cups grated Parmesan

Potato and Bacon Gratin Technique
  1. Preheat the oven to 350ºF. Cut the bacon into ½-inch chunks. Place a skillet over medium-low heat and cook the bacon, until crisp.
  2. Remove bacon from pan and set aside. Add 1 tablespoon of butter and the garlic to bacon fat in a frying pan.
  3. Stir and add the chopped bacon back into the skillet, remove from heat and add most of the chives (reserving some for the garnish). Set skillet aside.
  4. Butter the bottom and sides of a 9 by 9-inch casserole dish. In a large bowl, combine the potatoes, 1-½ cups of the cream, 1 cup of Parmesan, and the garlic, bacon, chive mix.
  5. Season with salt and freshly ground black pepper. Place a layer of potatoes in the prepared dish, sprinkle with Parmesan and repeat with the remaining mix.
  6. To finish the dish pour the remaining 1 cup of cream over the dish and sprinkle with the extra Parmesan.
  7. Cover and bake for 1 hour or until the potatoes can be easily pierced with a knife.
  8. Remove cover and bake for another 30 minutes until golden brown. Let rest for 10 minutes before serving. Garnish with fresh chives.
    *Note: Slice the potatoes immediately before using so they don’t turn brown or slice and hold in cold water.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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