Easter is still a week away, but when you change your “traditional” dinner from lamb to say ….. well, ham, you have to make a trial run. And too, you have to have some idea of how you are going to prepare it. We decided not to go again, the “traditional” way of pineapple. Instead, we are going to use Elderberry Sauce for the coating and blending with it, clove. And about 2 pints or so of water in the pan to collect those drippings. Save those drippings. And bake with the ham some Sweet Potato or Yam. The photo here is after 1 hour at 375 degrees F. Time to re-bast with the elderberry. Don’t be afraid to let it drip into the water, which is now full of ham juice. Don’t let
this liquid dry up. It’ll make an awesome reduced sauce. After about 2 hours at 375 degrees F, the ham should be done. Remove it from the oven and let cool for about 20 minutes. Bast one more time while still hot. Let the elderberry sauce drip into the pan. Chill the pan drippings and skim off the fat. Make a roux and remove from the pan and set aside. Pour the drippings into the pan. Reduce by about 1/2. Add the roux and thicken. Plate the meal with sauteed asparagus and the potato. You can either slice the potatoes or gently “mash” them, leaving some chunks. Place some of the Ham Elderberry Reduction on the potatoes and ham. Serve with a 2008 Tualatin Estate Frizzante Muscat or a good Asti. Cheers!