Soubriquet de Jambon

Name: Soubriquet de Jambon (Boiled Ham in a Piquant Sauce)
Cuisine: France
Ingredients: Salt and pepper; Salt and pepper; 15 fl oz (450 ml) double cream; 15 fl oz (450 ml) strong veal or chicken stock; 15 fl oz (450 ml) strong veal or chicken stock; 1 glass dry white wine; 4 tablespoons flour; 2 knobs of butter; 4 lb (2 kg) piece smoked or cured ham; 1 bayleaf; 6 shallots, finely chopped; 6 juniper berries, crushed; 1 glass wine vinegar; 4 lb (2 kg) piece smoked or cured ham; 1 onion; 2 carrots; Parsley

Boiled Ham in a Piquant Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

In France it’s easy to buy a piece of smoked or cured ham; here it’s more difficult. So you could use a piece of gammon which you have soaked in cold water for a few hours. I cooked this dish for those eighteen chefs at the Hotel de Cloche in Dijon that I mentioned earlier and they loved it.

Ingredients

4 lb (2 kg) piece smoked or cured ham
1

Europe
France
Main course
Mediterranean
Burgundy

Method

Cover the ham with cold water, add the onion, carrots, parsley and bay-leaf and bring to the boil. Remove any scum that has formed and simmer for about 2 hours. (Keep the stock to make a green pea or lentil soup.)

Meanwhile you make the sauce, which will take about 45 minutes. Boil the shallots, juniper berries and wine vinegar until they are almost dry. Melt the butter in a larger pan