Name: Ham Morvandelle
Yield: Serves 16–20
Cuisine: France
Ingredients: 2 fl ozs (50 ml) cream; ½ lb (225 g) sliced onions; 12 parsley sprigs; a sprig of thyme; 12 peppercorns; 1 bay leaf; ½ bottle of white Burgundy, e.g. Chablis or Pouilly Fuissé (we use a Petit Chablis); ½ lb (225 g) sliced carrots; 4 tablesp. chopped onion or shallot; 1½ pints (900 ml) home-made chicken stock (Simply Delicious); 2 lbs (900 g) sliced mushrooms; 4 ozs (110 g) flour; 3 egg yolks; 4 ozs (110 g/1 stick) butter; 1 oz (30 g/¼ stick) butter; salt and freshly ground pepper; 1 tablesp. oil; 18 fl ozs (475 ml) cream; 1 × 8–10 lbs (3.4–4.5 kg) ham

Darina Allen

Ham Morvandelle

Preparation info

Serves
16–20

Difficulty
Medium

Appears in

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.

Ingredients

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

Europe
France
Main course
Mediterranean

Method

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.)

Meanwhile

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method