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Braised Ham with Madeira

DIRECTIONS

Select a mildly cured but flavorful ham for this recipe. Aged country hams are not suitable for this recipe; their pronounced flavor is best enjoyed on its own and does not blend well with the flavor of the wine sauce.
Remove the rind from the ham. Trim off the fat, leaving a fat covering only about 1/4 inch (6 mm) thick. Reserve about 1 oz of the fat for cooking the mirepoix.
Render the reserved fat in a braising pan large enough to hold the ham. Remove the solids, leaving the rendered fat in the pan.
Add the onions, carrots, and celery to the pan. Sauté over moderate heat until the vegetables begin to soften.
Place the ham in the pan. Add the wine, demiglaze, bay leaf, and parsley. Bring the liquid to a boil.
Cover the pan and place in an oven preheated to 300°F. If it is a fully cooked ham, braise until the internal temperature registers 130°F; this will take about 15 minutes per pound. If it is an uncooked ham, braise until the internal temperature registers 160°F; this will take about 20 minutes per pound.
Remove the ham from the pan. Set it in a warm place while the sauce is finished.
Degrease and strain the braising liquid. Measure it and taste it for seasonings. If it is undersalted, reduce it over moderately high heat to 3 cups, taste again, and adjust the seasonings. If it is sufficiently salted, merely reserve 3 cups of it. Reducing it would make it too salty. In a saucepan, thicken the sauce slightly, if desired, with a little cornstarch or arrowroot mixed with cold stock, water, or Madeira.
Sauté the mushrooms in butter and add to the sauce.
The finished ham is sliced and served as desired with the sauce on the side. A whole glazed ham is especially attractive when presented on a buffet and carved to order. For best eating, cut the slices very thin and serve several per portion, rather than serving one or two thick slices.