Ingredients

The following ingredients have 8 Servings
  • 2 pounds fully-cooked smoked boneless ham
  • 2 tablespoons butter
  • 1 shallot (finely chopped)
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ¾ cup milk
  • ⅓ cup chopped fresh parsley (or dill, or combination)
  • Juice of 1/4 lemon
  • ½ teaspoon dry mustard
  • Salt and pepper

Instruction

  • To heat the ham, preheat the oven to 325 F. Remove the packaging from the ham, reserving the liquid. Pour reserved liquid over ham and wrap completely with foil. Place the wrapped ham into a 2” deep baking dish or pan and into the oven. Warm the ham for 18-20 minutes per pound. Do not overheat.
  • When the ham has about 30 minutes of warming time left, make the herb sauce.
  • Melt the butter in a non-stick skillet over medium heat. Add the shallot and cook for 2-3 minutes or until softened taking care not to allow it to brown.
  • Sprinkle the flour over the shallots and cook, stirring constantly, for about 1 minute. Reduce the heat a bit and whisk in the broth and milk. Continue to whisk until the sauce starts to bubble. Stir in the parsley (or herb of your choice), lemon juice, mustard, salt, and pepper.
  • Let the sauce simmer gently, stirring frequently, for about 20 minutes.
  • Serve the sauce over the warmed ham.