-
1
Position rack in lower third of oven and preheat to 350F.
-
2
Melt 1 1/2 tablespoons butter with vegetable oil in heavy large roasting pan set over 2 burners over medium heat.
-
3
Add carrots and shallots.
-
4
Saute until vegetables begin to brown, stirring frequently, about 5 minutes.
-
5
Sprinkle vegetables with salt and pepper.
-
6
Add 1 cup white wine and 1 cup chicken broth.
-
7
Increase heat to high and boil 3 minutes.
-
8
Push vegetables to sides of pan; place ham in center.
-
9
Add parsley sprigs, thyme sprigs, and bay leaves to pan.
-
10
Tent pan with aluminum foil, sealing edges (do not allow foil to touch ham).
-
11
Roast ham until thermometer inserted into center (do not touch bone) registers 140F, basting every 20 minutes with pan juices, about 2 hours.
-
12
Remove ham; increase oven temperature to 450F.
-
13
Whisk apricot jam and 2 teaspoons Dijon mustard in small bowl.
-
14
Brush over ham.
-
15
Return ham to oven and roast, uncovered, until glaze turns dark brown, about 15 minutes.
-
16
Transfer ham to cutting board.
-
17
Discard parsley sprigs, thyme sprigs, and bay leaves from pan.
-
18
Using slotted spoon, transfer vegetables to bowl.
-
19
Tent ham and vegetables loosely with foil.
-
20
Whisk remaining 3 tablespoons butter and flour in small bowl to smooth paste.
-
21
Place roasting pan over 2 burners over medium-high heat.
-
22
Add heavy cream, chopped thyme, and remaining 1 cup white wine, 2 cups chicken broth, and 2 teaspoons Dijon mustard.
-
23
Bring to simmer.
-
24
Add flour-butter mixture 1 tablespoon at a time, whisking to incorporate.
-
25
Simmer until sauce thickens and is reduced to 3 cups, about 10 minutes.
-
26
Season sauce to taste with salt and pepper.
-
27
Slice ham and arrange on platter.
-
28
Arrange vegetables around ham.
-
29
Drizzle some sauce over ham and serve, passing remaining sauce separately.
