My family has never really done the whole Christmas ham thing, but I see it in movies all the time. There is something so classic and wholesome about serving holiday ham. If you serve this at your holiday dinner, you must carry it to the table, saying in your Tiniest Tim voice, “God Bless us, everyone!”
1 large yellow onion, sliced
1 large carrot, sliced
2 tablespoons Kelapo coconut oil
3 tablespoons fresh parsley, chopped
1 bay leaf
1/4 teaspoon dried thyme
1 ham (4 to 5 lbs) cooked and skinned
1 ½ cups beef broth
½ cup madeira wine
1/3 cup confectioner’s sugar
Preheat oven to 350°. Sauté the vegetables in coconut oil for about 10 minutes in a roasting pan, until they are lightly browned. Add parsley, bay leaf and thyme. Place ham, fat side up, over vegetables. Add broth and wine and bring to simmer on top of stove. Cover with foil and place roasting pan in middle of preheated oven. Regulate heat so that liquid barely simmers for about 1 1/2 hours. Baste frequently.
Remove from oven and sprinkle confectioners’ sugar over the top of the ham and return to oven under broiler. Watch closely until nice and evenly browned. This is great warm or refrigerated and served later at room temperature.