Brandied Roast of Ham

Ingredients

• 0.3 cup brandy 
• 10.5 ounce beef broth undiluted canned
• 1 rib celery 
• 1 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 1  garlic clove sliced
• 12 pound ham fresh
• 1 large onion 
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer

Directions

1. Make 1/4-inch-deep cuts in ham; rub ham with salt and pepper, and place, fat side up, in a roasting pan. Stud onion with cloves, and place in pan with celery and garlic.
2. Bake at 325 for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 160 (about 20 minutes per pound), basting with wine.
3. Remove ham from pan. Skim fat from drippings.
4. Whisk together drippings, broth, brandy, and flour in a saucepan. Cook over medium heat 5 minutes or until thickened.
5. Serve with ham.