Ham Morvandelle

Preparation info

  • Difficulty

    Medium

  • Serves

    16–20

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.

Ingredients

  • 1 × 8–10 lbs (3.4–4.5 kg) ham
  • 1 oz (30 g/¼ stick) butter
  • 1 tablesp. oil
  • ½ lb (225 g) sliced carrots
  • ½ lb (225 g) sliced onions
  • 12 parsley sprigs
  • 1 bay leaf
  • 12 peppercorns
  • a sprig of thyme
  • 4 cloves
  • ½ bottle of white Burgundy, e.g. Chablis or Pouilly Fuissé (we use a Petit Chablis)
  • pints (900 ml) home-made chicken stock (Simply Delicious)

Sauce

  • 2 lbs (900 g) sliced mushrooms
  • 4 tablesp. chopped onion or shallot
  • salt and freshly ground pepper
  • 18 fl ozs (475 ml) cream

Roux

  • 4 ozs (110 g/1 stick) butter
  • 4 ozs (110 g) flour

Liaison

  • 3 egg yolks
  • 2 fl ozs (50 ml) cream

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, melt the butter and oil in a casserole large enough to take the ham. Toss the sliced carrots and onions in the fat and sweat for 10 minutes approx. Place the ham on top of the vegetables and add the parsley, bay leaf, peppercorns, thyme and cloves. Pour over the wine and stock; cover, bring to the boil and simmer on top of the stove or in a moderate oven, 180°C/350°F/regulo 4, until the ham is cooked, 2½–3 hours approx. You can test when it is cooked by lifting the skin: if it peels off easily, the ham is cooked. (Allow 15 minutes approx. to the lb (450 g) and 15 minutes over.)

To make the sauce cook the onion or shallot in a little butter on a low heat until soft. Remove from the pan. Sauté the mushrooms on a high heat and add to the shallot. When the ham is cooked, strain and de-grease the cooking liquid. Return the liquid to the casserole with 18 fl ozs (475 ml) cream and bring to the boil. Thicken with roux to a light coating consistency and simmer for 5 minutes. Add the mushrooms and shallots and taste for seasoning. Skin the ham and slice carefully, arrange in one or more serving dishes.

To make the liaison, mix the egg yolks with 2 fl ozs (50 ml) cream and add a ladleful of the simmering sauce to the liaison, mix well and add into the remaining sauce. Do not allow to boil again or it may curdle.

Spoon the sauce over the slices of ham in the serving dish (may be prepared ahead to this point). Reheat in a moderate oven, 180°C/350°F/regulo 4, for 20–30 minutes approx. It should be bubbling and slightly golden on top.

For a dinner party, you may want to pipe a border of Duchesse Potatoes around the outside of the serving dish. Tomato Fondue, Piperonata and a good Green Salad make nice accompaniments.