Brown Sugar Baked Ham with Potato Gratin • St. Francis Winery & Vineyards

Brown Sugar Baked Ham with Potato Gratin • St. Francis Winery & Vineyards

www.stfranciswinery.com

The perfect holiday pairing with a Brown Sugar Baked Ham and Potato Gratin paired up with our favorite Zinfandel.

View full recipe on www.stfranciswinery.com

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Cooking tools:

  • Roasting pan
  • Roasting rack
  • Oven
  • Mixing bowl
  • Serving platter
  • Chef's knife
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Paring knife
  • Cutting board
  • Skillet
  • Spatula
  • Pastry brush
  • Baking dish
  • Mandoline
  • Aluminum foil
  • Spoon
  • Colander
  • Grater
  • Peeler
  • Ladle
  • Tongs

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
  • 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
  • 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

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