Ham Morvandelle

Preparation info

  • Serves


    • Difficulty


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This is another recipe suitable for a party, but rather more extravagant than Chicken Pilaff. It freezes well and reheats perfectly. The recipe comes from the Burgundy area of France and takes its name from the Morvan forests.


  • 1 × 8–10 lbs (3.4–4.5 kg) ham
  • 1 oz (30


Soak the ham in cold water overnight and discard the water the next day. Place the ham in a large saucepan and cover with fresh, cold water. Bring it slowly to the boil and discard the water. Repeat the process once or twice more, depending on how salty the ham is. (This is particularly important if the dish is to be frozen because freezing seems to intensify the salty taste.)