Cured Ham with Vinegar and Caramelized Shallots

Jambon Poêlé aux Échalotes

Preparation info
  • Serves

    2

    • Difficulty

      Medium

Appears in

By Paula Wolfert

Published 1987

  • About

Ingredients

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

Method

  1. 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.
  2. Meanwhile, preheat the oven to 200°F