Ham in Cream


  • 8 slices of cold home-cooked ham or gammon (each slice about 3 in. (10 cm.) square and in. (½ cm.) thick, and trimmed of all fat)
  • 6 oz. (180 g.) of mushrooms, sliced and lightly sauté
  • ½ pint (3 dl.) good white sauce, rather thick
  • ¼ pint ( dl.) thick cream
  • 2 glasses white wine
  • 2 oz. (60 g.) butter
  • 2 tablespoons grated Parmesan cheese


Cook the slices of ham with the mushrooms as in the preceding recipe. Meanwhile make or reheat the white sauce and season highly. When almost but not quite boiling stir in the white wine and finally the cream. Pour over the ham. Sprinkle thickly with cheese. Dot with a little butter and brown for a few moments under a very hot grill. Serve at once.