2949 Jambon Ordinaire Sous Croûte

Method

Poach the ham but only half cook it. Drain it well, remove the skin and trim. Cover with a thick layer of Matignon well cooked in butter, then enclose the whole in a sheet of Hot Water Paste. Draw the edges of the paste over the ham and seal the edges together carefully. Turn over on to a baking tray, make a hole in the centre and place in a hot oven.

After about 14 hours pour as much Madeira into the hole as will fill the interior. Close up the hole with a piece of paste and continue cooking gently for another 30 minutes.

Place on a suitable dish and serve accompanied with a Sauce Madère.

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