← Back to Search Results
sauteeing French
Sautéed Ham Slices—Cream and Madiera Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Tranches de Jambon Morvandelle

Placed on a bed of spinach braised in stock, surrounded with broiled mushrooms or sautéed potatoes, this is a delectable ham dish. Serve with it a light red wine, or a Chablis or Pouilly-Fuissé.

Yield: For 6 people

Ingredients

  • 2½ to 3 lbs of cooked ham, sliced ¼ inch thick
  • 2 Tb butter
  • 1 Tb oil
  • 3 Tb flour
  • 2 Tb minced shallots or green onions
  • 1 cup very good ham stock, white or brown stock, or canned beef bouillon
  • ½ cup Madeira or port
  • 1 Tb tomato paste
  • Big pinch of pepper
  • 1½ cups whipping cream
  • 3 Tb cognac

Directions

Trim off excess fat, and cut the ham into serving pieces. Dry on paper towels.

A few pieces at a time, brown the ham lightly for a minute on each side in hot butter and oil. Set the ham aside.

Pour all but 2½ tablespoons of fat out of the skillet. Stir in the flour with a wooden spoon, then the shallots or onions, and cook slowly for 2 or 3 minutes without browning. Remove from heat.

Bring the stock or bouillon and wine to the simmer in a small saucepan. Blend it into the flour in the skillet with a wire whip. Beat in the tomato paste and pepper.

Bring the sauce to a simmer, stirring, then beat in the cream. Simmer for 4 or 5 minutes, allowing the sauce to reduce until it coats the spoon lightly. Taste carefully for seasoning but do not over salt. Stir in the cognac. Then add the ham slices and spoon the sauce over them. (May be done in advance to this point. Film surface with a spoonful of cream and set aside.)

Shortly before serving, bring to the simmer, cover, and simmer slowly for a minute or two until the ham is tender when pierced with a fork. Taste again for seasoning. Transfer the ham to a platter, or place it over a bed of braised spinach. Spoon the sauce over the ham and serve.


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

782kcal (39%)
62mg (6%)
1mg (2%)
280mcg RAE (9%)
722mg
48mg
43g
1g
0g
9g
209mg (70%)
2350mg (98%)
29g (147%)
60g (92%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
big-fat-cookies Big Fat Cookies
by Elinor Klivans
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?