Jambon Chaud à la Chablisienne ‘Hostellerie de la Poste’

Name: Jambon Chaud à la Chablisienne ‘Hostellerie de la Poste’
Cuisine: France
Ingredients: 2 Spanish onions; 1 bouquet garni (celery, thyme, bay leaf, parsley); 1 bouquet garni (celery, thyme, bay leaf, parsley); 1 bouquet garni (celery, thyme, bay leaf, parsley); 1 bouquet garni (celery, thyme, bay leaf, parsley); 1 bouquet garni (celery, thyme, bay leaf, parsley); 2 onions; 2 large carrots; 1 york ham (about 10 pounds); 4 large carrots; salt and freshly-ground black pepper; salt and freshly-ground black pepper; ¾ pint double cream; 2 sprigs thyme; 4 shallots butter; 2 sprigs parsley; 2 bay leaves; 2-3 sprigs fresh tarragon, finely chopped; ½ bottle dry white chablis water; 3 tablespoons tomato concentrate; 1 ¼ pints well-flavoured veal stock

Preparation info

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 york ham (about 10 pounds)
4 large carrots
2

Europe
France
Main course
Mediterranean
Gluten-free

Method

Soak ham in cold water overnight. Simmer gently for 2 ½ to 3 hours in water with 4 large carrots, 2 Spanish onions and a bouquet garni.

Allow to cool in its own liquid; take off skin and some of the fat.

To Braise Ham

Chop the onions, carrots and shallots coarsely, and sauté in butter until golden. Spread vegetables in the bottom of a