Braised Ham with Madeira Sauce (Jambon Braisé au Madè recipe
ingredients
1.5 kg boiled ham
1 litre jus lie or demi-glace
200 ml Madeira
100 g sugar
1 litre jus lie or demi-glace
200 ml Madeira
100 g sugar
method
1. Remove the skin and trim off some of the fat from the ham.
2. Place the ham in a deep pan just large enough to hold it.
3. Add the Madeira, cover with a lid and place into the oven at 180°C for 30 minutes, basting once or twice.
4. Remove the ham and place in a shallow dish. Sprinkle the surface with the sugar and glaze in the oven until the surface is caramelised.
5. Add the sauce to the cooking liquor, bring to the boil and skim. Pass through a conical strainer and reboil.
6. Carve the ham into thin slices and arrange overlapping on a flat dish; coat with the sauce and serve.
2. Place the ham in a deep pan just large enough to hold it.
3. Add the Madeira, cover with a lid and place into the oven at 180°C for 30 minutes, basting once or twice.
4. Remove the ham and place in a shallow dish. Sprinkle the surface with the sugar and glaze in the oven until the surface is caramelised.
5. Add the sauce to the cooking liquor, bring to the boil and skim. Pass through a conical strainer and reboil.
6. Carve the ham into thin slices and arrange overlapping on a flat dish; coat with the sauce and serve.
serving amount
serves 10
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