Jambon Braise Au Madere Braised Ham Wmadeira Sauce France Recipes

JAMBON BRAISE AU MADERE (BRAISED HAM W/MADEIRA SAUCE - FRANCE)

Jambon Braise Au Madere (Braised Ham W/Madeira Sauce - France) image

This recipe from The Best Ever French Cooking Course cookbook by Carole Clements & Elizabeth Wolf-Cohen really impressed me as an easy way to turn an ordinary ham steak into something extraordinary & definitely company-worthy. Per the intro, "The Morvan district of Burgundy is known for producing fine quality, mild cured hams. Accompanied by this rich Madeira sauce, a simple ham steak is transformed into an elegant dish." Served w/the sauce & a simple side of creamy mashed potatoes, the pic had me drooling as I typed ... but be sure to read my note at the end of the prep. Enjoy !

Provided by twissis

Categories Ham

Time 23m

Yield 4 Main-Dish Servings, 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons butter
4 shallots (finely minced)
2 tablespoons all-purpose flour
2 cups beef stock
1 tablespoon tomato puree
6 tablespoons madeira wine
4 ham steaks (6-7 oz each)
salt & freshly ground black pepper (to taste)

Steps:

Melt half the butter in a heavy med-sized saucepan over med-high heat. Add the shallots & cook for 2-3 min till just softened, stirring freq.
Sprinkle over the flour & cook for 3-4 min till well-browned, stirring constantly. Whisk in the stock + tomato puree & season to taste w/salt & pepper. Simmer over low heat till the sauce is reduced by nearly half, stirring occ.
Taste the sauce & adjust seasoning as desired. Add the Madeira wine & cook for 2-3 minutes. (The sauce can be made up to 3 dys in advance, chilled & then rewarmed to serve.).
Snip the edges of the ham steaks to prevent curling. Melt the remaining butter in a lrg fry pan over med-high heat. Add the ham steaks & cook 4-5 min (turning once) till the meat feels firm to the touch. Serve immediately w/the sauce.
*Notes* ~ This is where I often go astray w/a recipe - a point where I begin to think about a better (or easier) way to do something or a way I pers prefer. *For example* ~ 1) The recipe said to strain the sauce at the end of Prep Step 3, but I deleted that as I rarely see it as beneficial & certainly not w/this recipe as the sauce has no food solids other than finely minced shallots -- 2) I esp like that this sauce can be made ahead & rewarmed to serve, but I'd be more than reluctant to walk away from the lovely pan drippings from cooking the ham steaks -- so I'd be inclined to rewarm the sauce in that same pan to add to the rich flavor of the sauce b4 serving.

HAM BRAISED WITH MAPLE RAISIN SAUCE

Ham Braised with Maple Raisin Sauce image

Yield Makes 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 (7- to 8-lb) fully cooked bone-in shank-end ham
6 cups water
1/4 cup pure maple syrup
1 cup granulated maple sugar*
1 teaspoon dry mustard
1/4 cup apple juice
1/4 teaspoon ground cloves (or 10 cloves stuck into ham)
2 cups raisins (10 oz)

Steps:

Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
Preheat oven to 350°F.
When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.

BRAISED SAUSAGES

Braised Sausages image

Make and share this Braised Sausages recipe from Food.com.

Provided by hectorthebat

Categories Pork

Time 1h2m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

2 sausages
1 slice bacon
1 onion
2 mushrooms
2 teaspoons oil
1 teaspoon flour
1 cup wine
1 pinch herbs
1 pinch garlic powder
salt
pepper

Steps:

Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large.
Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan.
Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens.
Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.

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