Prep 15 mins
Cook 4 hrs
The Porte Maillot sauce is intentionally undersalted to offset the saltiness of the ham. Allow 1/3 pound of ham per serving. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 (10 -12 lb) ham
- 1 1⁄2 cups white wine
Porte Maillot Sauce
- 1⁄2 cup carrot, peeled and shredded
- 1⁄4 cup onion, peeled and cut into fine shreds
- 1⁄2 garlic clove, minced
- 1⁄4 cup celery, cut into fine shreds
- 1⁄2 cup cauliflower, cut into fine shreds
- 2 leaves lettuce, shredded (best with a good leaf lettuce)
- 1⁄4 cup butter, no substitutions
- 1⁄2 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish)
- 1⁄2-3⁄4 cup dry white wine
- salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t)
- Place ham in an open roasting pan and bake at 325F, allowing 18 minutes per pound (15 minutes per pound for hams weighing more than 12 pounds).
- An hour before ham is cooked, remove skin, score fat into large squares and cover with wine.
- Baste ham frequently with wine and continue to bake until meat is tender.
- While the ham is baking, make the sauce:.
- Melt the butter in saucepan.
- Add minced and shredded vegetables; simmer, but do not brown.
- When cooked, add lima beans and wine.
- Cook together for one minute.
- Serve sauce with hot sliced ham.