Jambon Bourgignon Burgundy Ham
Indulge in the comforting elegance of Jambon Bourgignon, a traditional Burgundy-style ham recipe that captures the essence of French home cooking. This hearty dish features tender, thick-cut ham steaks gently simmered in a rich sauce of dry red wine, robust chicken or beef stock, and earthy vegetables like sliced carrots, onions, and mushrooms. A touch of butter and a sprinkling of flour lend the sauce its velvety texture, while aromatic bay leaves and fresh thyme infuse the dish with rustic charm. Perfectly paired with crusty French bread or creamy mashed potatoes, this 90-minute one-pot wonder offers a savory depth of flavor that’s as impressive as it is comforting. Whether you're hosting a dinner party or craving a soul-warming meal, this quintessential French recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces thick-cut ham steaks
- 750 ml dry red wine (preferably Burgundy)
- 2 medium carrots, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 leaves bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons parsley, chopped (optional for garnish)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 500 ml chicken or beef stock
- 200 grams mushrooms, sliced
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the ham steaks and sear for 2-3 minutes on each side until lightly browned. Remove from the pot and set aside.
In the same pot, add the butter and let it melt. Stir in the onions, carrots, and garlic. Cook for 5-7 minutes until the vegetables are softened and slightly caramelized.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the red wine, stirring constantly to prevent lumps. Bring to a simmer and let cook for 5 minutes to slightly reduce.
Add the chicken or beef stock, bay leaves, and thyme to the pot. Stir in the salt and black pepper.
Return the ham steaks to the pot, nestling them into the liquid. Cover with a lid and lower the heat to a gentle simmer. Cook for 60 minutes, stirring occasionally to ensure nothing sticks to the bottom.
After 60 minutes, add the sliced mushrooms to the pot and continue cooking, uncovered, for an additional 20-30 minutes to allow the sauce to thicken and the flavors to meld.
Discard the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning if needed.
Serve the Jambon Bourgignon warm, garnished with chopped parsley if desired. Pair with crusty French bread, mashed potatoes, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 6361 mg | 277% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 22.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 215 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2820 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
