Cured Ham with Vinegar and Caramelized Shallots

Name: Cured Ham with Vinegar and Caramelized Shallots (Jambon Poêlé aux Échalotes)
Yield: Serves 2
Cuisine: France
Ingredients: 2½ tablespoons rendered duck fat or butter; 1 whole garlic clove, peeled and halved; 1 tablespoon very fine red wine vinegar or quality sherry vinegar; 1 imported bay leaf; 1 sprig of thyme; 2 slices (2 ounces each) jambon de Bayonne or Serrano ham; 12 small whole shallots (5 ounces) plus 3 tablespoons coarsely chopped shallots; 1½ tablespoons milk, if using Bayonne ham; 3 teaspoons sugar

Jambon Poêlé aux Échalotes

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

2 slices (2 ounces each) jambon de Bayonne or Serrano ham
1½ tablespoons milk, if us

Europe
France
Starter
Gluten-free

Method

To remove excess salt from the Bayonne ham, soak the slices in a mix of milk and 2 tablespoons water for 2 hours. Drain and pat dry.
Meanwhile, preheat the oven to 200°F