Jambon à la Bourgogne (Braised Ham, Burgundy Style)

Ingredients

• small York ham
• 1 quart of gravy or thin brown sauce
• 2 glasses of Burgundy wine
• 1 bay-leaf
• 3 peeled shallots
• 1 carrot
• a few peppercorns
• 1 tablespoonful of Worcester sauce
• 1 teaspoonful of castor sugar

Method

1. 1

   Soak ham in cold water for 12 hours, cook in water for 1 hour.

2. 2

   Remove rind, place in a braising pan with gravy, wine, bay leaf, shallots, carrot, and peppercorns.

3. 3

   Cover and cook in the oven for 2 hours until tender.

4. 4

   Reduce the sauce, add Worcester sauce and sugar.

5. 5

   Serve with slices of ham, garnished with braised lettuce and potato croquettes.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 50. The excerpt below is the record exactly as published.

Jambon h. la Bourgogne. (Braised Ham, Burgundy Style.) Soak a small York ham in cold water for 12 hours, and cook it in water for one hour. Take up, remove the rind and trim it neatly. Place the ham in a braising pan, adding i quart of gravy or thin brown sauce, 2 glasses of Burgundy wine, i bay -leaf, 3 peeled shallots, i carrot, and a few peppercorns. Cover the pan and coo k in the oven for two hours or till the ham is tender. Take out the ham, free the liquor from fat and reduce it well with a little espagnole sauce, add also i table-spoonful of Worcester sauce and i teaspoonful of castor sugar

Cook this with the app: pantry check, scaling, and the assistant.