After you’ve eaten this baked ham, chances are good you’ll wonder why blueberry confit didn’t become part of your life sooner.
Roasted ham with onion and blueberry confit
29 May 2017
18 Min
25 Min
4
Serving(s)
Ingredients
- 1 whole Lafleur P'tit Caprice Ham, 550g
- 125 mL (½ cup) de chicken stock
- 1 onion, roughly diced
- 1 carrot, sliced in rounds
- 1 stalk celery, sliced
- 1 sprig fresh thyme or 5 mL (1 teaspoon) of dried thyme
- 1 bay leaf
- Freshly ground pepper to taste
- 15 mL (1 tablespoon) of butter
- 1 litre (4 cups) of onions, thinly sliced
- 250 mL (1 cup) of fresh or frozen blueberries
- 125 mL (1/2 cup) of white wine
- 125 mL (1/2 cup) of sugar
- 1 bay leaf
- 1 pinch of dried thyme
- 1 pinch of dried rosemary
- Freshly ground pepper to taste
Preparation
- Preheat oven to 350°F (175°C).
- Place aromatic vegetables, thyme, bay leaf and pepper in an ovenproof dish. Add chicken stock and ham. Cook in the oven for 20 to 30 minutes.
- Melt butter in a pan and cook onions over low heat until softened.
- Deglaze pan with white wine, scraping up bits from the bottom of the pan, and reduce confit by half. Stir in sugar, bay leaf, thyme and rosemary.
- Cook until onions are caramelized and liquid has almost completely evaporated.
- Season and keep warm. Let ham rest for 5 to 10 minutes before removing from dish.
- Add blueberries and cook 2 minutes longer.
