Oven-Roasted Ham with Cranberry-Pecan Red-Eye Gravy

Oven-Roasted Ham with Cranberry-Pecan Red-Eye Gravy
One 3-pound cooked boneless ham (see note) 2 stalks celery, coarsely chopped 1 large yellow onion, coarsely chopped 1 large carrot, coarsely chopped 2 large shallots, coarsely chopped 8 cloves garlic, halved 1 tablespoon cracked black pepper 2 tablespoons canola oil 1 cup strong brewed cof-fee 1 bay leaf 3 cans (14 ounces each) reduced-sodium chicken broth 1 can (10uml; ounces) con-densed beef broth 6 large sprigs fresh thyme 2 tablespoons coarsely chopped fresh basil 2 tablespoons butter, cut up frac14; cup pecan pieces, toasted frac14; cup dried cranberriesHeat oven to 325 degrees.Place ham on rack in shallow baking pan. Roast until an instant-read thermometer inserted into center of ham reads 140 degrees, 1? to 1uml; hours.Meanwhile, to make the gravy: Cook celery, onion, carrot, shallots, garlic and pepper in hot oil in Dutch oven over medium to medium-high heat until onion is tender and golden, about 15 minutes. Add coffee and bay leaf. Bring to boil; reduce heat. Boil gently, uncovered, until coffee is almost evaporated, 5-8 minutes. Add chicken broth and beef broth. Bring to boil; reduce heat. Boil gently, uncovered, for 45 minutes. Remove from heat.Add thyme and basil; let stand for 10 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Whisk in butter until smooth. Keep warm.To serve: Slice ham; arrange on serving platter. Transfer gravy to serving bowl; garnish with pecans and dried cranberries. Serve ham with gravy.Serves eight.Chef?s note: Bone-in ham may be substituted if preferred.Nutrition values per serving: 386 calories, 20 g fat (6 g saturated) 11 g carbohydrates, 1 g fiber, 40 g protein, 101 mg cholesterol, 2,455 mg sodium.Chef Kent Rathbun for the National Pork Board