Jambon à la Morvandelle

Ham with Cream Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

I ate Jambon à la Morvandelle for the first time in the Clos de Vougeot when I was knighted with a grape root and inducted into the noble order of the Confrérie du Tastevin. The festival of the “Trois Glorieuses” that followed the induction ceremonies was a memorable occasion, with wild boar the pièce de résistance. Knowing wild boar is difficult to acquire, I concerned myself with learning the secrets of the ham recipe. If possible, drink a Volnay les Santenots with the ham and thereby enj