96 Ham with Mushroom Purée

Name: Ham with Mushroom Purée
Yield: For four people
Cuisine: French
Ingredients: 4 turns of the peppermill; 3 tablespoons dry white wine; 5 tablespoons dry white wine; 1 level tablespoon chopped shallot; 7 tablespoons white port; 50 g (1¾ oz) fresh sorrel, picked over, washed and cut in fine strips; 250 ml (scant ½ pint) double cream; 4 slices of ham weighing 120 g (4¼ oz) each and ½ cm (¼ inch) thick, cut from a York or similar ham on the bone; 20 g (⅓ oz) softened butter; 250 ml (scant ½ pint) water and 1 heaped teaspoon coarse salt for cooking the peas; 10 g (⅓ oz) butter; 250 g (8¾ oz) button mushrooms, peeled, washed and chopped; 40 g (1½ oz) fresh or frozen petits pois

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Jambon à l’os au coulis de champignons ‘A simple but dazzling dish’

Ingredients

Main ingredients

20 g (⅓ oz) softened butter
4 slices of ham

Europe
France
Main course
Gluten-free
Mediterranean

Method

Heating the ham

Preheat the oven to 170°C/335°F/Mark 3. Spread the 20g (¾ oz) butter in the ovenproof dish, put in the four slices of ham and season with salt and four turns of the pepper-mill. Pour in the white wine and cov