Ingredients
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4
-
4
-
2
-
2
-
1
-
6
-
4
-
-
-
-
-
-
-
-
Directions
Jambon Braise Au Madere (Braised Ham W/Madeira Sauce – France), This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen really impressed me as an easy way to turn an ordinary ham steak into something extraordinary & definitely company-worthy Per the intro, The Morvan district of Burgundy is known for producing fine quality, mild cured hams Accompanied by this rich Madeira sauce, a simple ham steak is transformed into an elegant dish Served w/the sauce & a simple side of creamy mashed potatoes, the pic had me drooling as I typed but be sure to read my note at the end of the prep *Enjoy* !, Love this sauce Found is in a French cookbook I bought years ago I don’t care for ham much, but this sause makes it special without making it overly sweet like most sauces for ham , You saved me! I wanted to make ham with Madeira sauce for Christmas dinner, but my cookbook is in storage! After Googling the recipe I found that their are tons of versions of this sauce Your version is the same as mine as far as I can tell THANK YOU! I’ll be making a spiral cut ham and garlic smashed potatoes and serving this wonderful sauce on the side Merry Christmas Twissis!
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Steps
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1
Done
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Melt Half the Butter in a Heavy Med-Sized Saucepan Over Med-High Heat. Add the Shallots & Cook For 2-3 Min Till Just Softened, Stirring Freq. |
|
2
Done
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Sprinkle Over the Flour & Cook For 3-4 Min Till Well-Browned, Stirring Constantly. Whisk in the Stock + Tomato Puree & Season to Taste W/Salt & Pepper. Simmer Over Low Heat Till the Sauce Is Reduced by Nearly Half, Stirring Occ. |
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3
Done
|
Taste the Sauce & Adjust Seasoning as Desired. Add the Madeira Wine & Cook For 2-3 Minutes. (the Sauce Can Be Made Up to 3 Dys in Advance, Chilled & Then Rewarmed to Serve.). |
|
4
Done
|
Snip the Edges of the Ham Steaks to Prevent Curling. Melt the Remaining Butter in a Lrg Fry Pan Over Med-High Heat. Add the Ham Steaks & Cook 4-5 Min (turning Once) Till the Meat Feels Firm to the Touch. Serve Immediately W/the Sauce. |
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5
Done
|
*notes* ~ This Is Where I Often Go Astray W/a Recipe - a Point Where I Begin to Think About a Better (or Easier) Way to Do Something or a Way I Pers Prefer. *for Example* ~ 1) the Recipe Said to Strain the Sauce at the End of Prep Step 3, but I Deleted That as I Rarely See It as Beneficial & Certainly not W/This Recipe as the Sauce Has No Food Solids Other Than Finely Minced Shallots -- 2) I Esp Like That This Sauce Can Be Made Ahead & Rewarmed to Serve, but I'd Be More Than Reluctant to Walk Away from the Lovely Pan Drippings from Cooking the Ham Steaks -- So I'd Be Inclined to Rewarm the Sauce in That Same Pan to Add to the Rich Flavor of the Sauce B4 Serving. |
