Ham Porte Maillot Recipes
PORTE MAILLOT SAUCE
A lovely sauce for ham from the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Nowadays, a quick pulse of the food proccessor would handle all of the shredding/mincing of the vegetables. If you make this sauce for a meat other than ham, you might need to adjust you seasonings upward.
Provided by Molly53
Categories Sauces
Time 16m
Yield 2 3/4 cups
Number Of Ingredients 10
Steps:
- Melt the butter in saucepan.
- Add minced and shredded vegetables; simmer, but do not brown.
- When cooked, add lima beans and wine.
- Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.
Nutrition Facts : Calories 314.3, Fat 17.1, SaturatedFat 10.7, Cholesterol 44.4, Sodium 154.9, Carbohydrate 26.5, Fiber 7.6, Sugar 5.3, Protein 8
HAM PORTE MAILLOT
The Porte Maillot sauce is intentionally undersalted to offset the saltiness of the ham. Allow 1/3 pound of ham per serving. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Ham
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place ham in an open roasting pan and bake at 325F, allowing 18 minutes per pound (15 minutes per pound for hams weighing more than 12 pounds).
- An hour before ham is cooked, remove skin, score fat into large squares and cover with wine.
- Baste ham frequently with wine and continue to bake until meat is tender.
- While the ham is baking, make the sauce:.
- Melt the butter in saucepan.
- Add minced and shredded vegetables; simmer, but do not brown.
- When cooked, add lima beans and wine.
- Cook together for one minute.
- Serve sauce with hot sliced ham.
Nutrition Facts : Calories 1635.9, Fat 123.1, SaturatedFat 44.4, Cholesterol 412.1, Sodium 7114.6, Carbohydrate 20.8, Fiber 2.6, Sugar 2.3, Protein 95.1
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