Jambon Braise Au Madere Braised Ham W Madeira Sauce France Recipes

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BRAISED-THEN-BAKED HAM

Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham. Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface. The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs. One note: this is a recipe for a cured ham, not a fresh one.

Provided by Julia Moskin

Categories     dinner, main course

Time 3h

Yield 2 to 3 servings a pound

Number Of Ingredients 7



Braised-Then-Baked Ham image

Steps:

  • If there is tough skin covering the top of the ham, cut it off to expose the fat.
  • In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
  • Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
  • Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
  • Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
  • Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
  • Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.

1 cooked, bone-in "city ham," whole or half, 8 to 12 pounds
3 tablespoons butter or vegetable oil
1 cup sliced carrots
1 cup sliced onions
Herb bundle of 12 parsley sprigs, 6 thyme sprigs, 1 bay leaf, 12 peppercorns, 3 cloves, tied together in cheesecloth
1 bottle dry white wine
Glaze, optional

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* !

Provided by twissis

Categories     Ham

Time 23m

Yield 4 Main-Dish Servings, 4 serving(s)

Number Of Ingredients 8



Jambon Braise Au Madere (Braised Ham W/Madeira Sauce - France) image

Steps:

  • 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.
  • 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.
  • 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.).
  • 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.
  • *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.

4 tablespoons butter
4 shallots (finely minced)
2 tablespoons all-purpose flour
2 cups beef stock
1 tablespoon tomato puree
6 tablespoons madeira wine
4 ham steaks (6-7 oz each)
salt & freshly ground black pepper (to taste)

HAM BRAISED WITH MAPLE RAISIN SAUCE

Yield Makes 8 to 10 servings

Number Of Ingredients 8



Ham Braised with Maple Raisin Sauce image

Steps:

  • Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
  • Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
  • Preheat oven to 350°F.
  • When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
  • Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.

1 (7- to 8-lb) fully cooked bone-in shank-end ham
6 cups water
1/4 cup pure maple syrup
1 cup granulated maple sugar*
1 teaspoon dry mustard
1/4 cup apple juice
1/4 teaspoon ground cloves (or 10 cloves stuck into ham)
2 cups raisins (10 oz)

HERB-BRAISED HAM

Categories     Vegetable     Braise     Christmas     Dinner     Ham     White Wine     Winter     Clove     Nutmeg     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 17



Herb-Braised Ham image

Steps:

  • Put ham in deep 10- to 20-quart pot and cover with cold water (don't worry if bone sticks out). Bring to a boil, then drain ham.
  • Put oven rack in lower third of oven (remove any other racks) and preheat oven to 350°F.
  • Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks, onion, carrots, celery, garlic, thyme sprigs, parsley stems, nutmeg, peppercorns, and cloves in 2 tablespoons butter in wide 7- to 10-quart heavy pot (see "special equipment," above) over moderately high heat, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Add wine and bring to a boil, then add ham, skin side down, and water (liquid will not cover ham) and return to a boil.
  • Cover pot tightly with lid or, if ham sticks up over top of pot, with heavy-duty foil. Braise ham in oven 1 hour.
  • Turn ham skin side up and continue to braise in oven, covered, until thermometer inserted into center of ham (do not touch bone) registers 120°F, about 1 hour more (if ham was labeled "fully cooked"), or 160°F, about 2 hours more (if ham was labeled "partially cooked").
  • While ham braises, mash together flour and remaining 3 tablespoons butter with a fork to make a beurre manié.
  • Transfer ham to a platter and let stand, loosely covered with foil, 45 minutes.
  • While ham stands, pour braising liquid through a fine-mesh sieve into a 3-quart saucepan, pressing on and discarding solids, and skim off any fat. Bring braising liquid to a simmer and whisk in beurre manié 1/2 tablespoon at a time (sauce will become lumpy). Continue to simmer, whisking, until sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in chopped thyme and parsley.
  • Remove skin from ham, then slice meat and serve with sauce.

1 (11- to 13-pound) bone-in smoked pork shoulder (sometimes called picnic ham)
2 medium leeks (white and pale green parts only), chopped
1 large onion, chopped
3 medium carrots, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch cubes
2 garlic cloves, finely chopped
6 (5-inch) fresh thyme sprigs plus 2 tablespoons finely chopped leaves
6 fresh flat-leaf parsley stems plus 1/4 cup finely chopped leaves
1/4 whole nutmeg, smashed with side of a large heavy knife
1 teaspoon whole black peppercorns
4 whole cloves
5 tablespoons unsalted butter, softened
2 cups dry white wine
4 cups water
1/3 cup all-purpose flour
Special Equipment
a deep 10- to 20-quart pot (such as a stockpot, lobster pot, or canning pot); a wide 7-quart heavy ovenproof pot (if you have an 11-pound ham) or a wide 9- to 10-quart heavy ovenproof pot (if you have a 13-pound ham); an instant-read thermometer (preferably remote digital with probe)

HAM STEAKS WITH MADEIRA SAUCE

Provided by Pierre Franey

Categories     dinner, easy, quick

Time 15m

Yield 4 servings

Number Of Ingredients 7



Ham Steaks With Madeira Sauce image

Steps:

  • Remove any excess fat from each ham steak.
  • Cut the apples into quarters. Cut away and discard the cores. Peel the quarters.
  • Use 2 skillets, preferably nonstick, large enough to hold the ham pieces. Heat 1 tablespoon of butter in each skillet. Add 1 tablespoon of shallots to each skillet. Cook briefly, stirring, and add one ham steak to each skillet.
  • Arrange one quartered apple around each steak. Spoon half the Madeira over the apples in each skillet. Cover closely and cook 5 minutes. Transfer the ham steaks to a hot platter and arrange the partly cooked apples around or over the pieces of meat.
  • Pour the cooking liquid from one skillet into the other skillet. Add the 2 remaining tablespoons of wine, the tomato paste and mustard, and stir to blend. Bring to a simmer, swirl in the remaining 1 tablespoon butter and pour the sauce over the ham and apples.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 4573 milligrams, Sugar 10 grams, TransFat 0 grams

2 ham steaks, about 1 3/4 pounds total weight
2 apples, preferably McIntosh, about 1 pound total weight
3 tablespoons butter
2 tablespoons finely chopped shallots
4 tablespoons Madeira wine
1 teaspoon tomato paste
1 teaspoon Dijon-style mustard

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