Jambon Braise Au Madere Braised Ham W Madeira Sauce France
Experience a taste of French culinary elegance with *Jambon Braisé au Madère* – succulent braised ham served with a luscious Madeira wine sauce. This traditional recipe features tender, juicy bone-in ham slowly simmered with aromatic vegetables, fresh thyme, and bay leaves, infusing it with deep, rich flavors. The dish is elevated with a silky, creamy Madeira-infused sauce, made from the strained braising liquid and a touch of heavy cream for a luxurious finish. Perfect for special occasions or an indulgent dinner, this French classic pairs beautifully with roasted vegetables or creamy mashed potatoes. With its tantalizing aroma, melt-in-your-mouth texture, and elegant presentation, *Jambon Braisé au Madère* is an unforgettable dish that brings the sophistication of French cuisine to your table.
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Recipe Information
Ingredients
- 2 kg Bone-in ham (pre-cooked or smoked)
- 50 g Unsalted butter
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 1 medium Onion, peeled and diced
- 1 Garlic clove, minced
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 250 ml Madeira wine
- 500 ml Chicken or ham stock
- 30 g All-purpose flour
- 100 ml Heavy cream
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Preheat your oven to 160°C (320°F).
In a large Dutch oven or oven-safe pot, melt the butter over medium heat. Add the diced carrots, celery, and onion, and sauté for about 5 minutes until softened and aromatic.
Add the minced garlic and cook for 1 additional minute.
Place the ham into the pot on top of the vegetables. Add the bay leaves and fresh thyme sprigs around the ham.
Pour the Madeira wine and chicken/ham stock into the pot, ensuring the liquid comes halfway up the ham. Bring the mixture to a gentle simmer over medium heat.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the ham for 2.5 to 3 hours, basting it every 30 minutes with the liquid in the pot.
Once the ham is tender and heated through, remove it from the oven. Transfer the ham to a platter, cover with foil, and let rest while you prepare the sauce.
Strain the cooking liquid, discarding the vegetables and herbs. Set the liquid aside.
In a small saucepan, melt 30g of butter over medium heat, then whisk in the flour to make a roux. Cook for 1-2 minutes until lightly golden.
Gradually whisk the strained cooking liquid into the roux. Bring the mixture to a boil, then reduce to a simmer and cook until the sauce thickens, about 5-7 minutes.
Stir in the heavy cream, then season the sauce with salt and black pepper to taste.
Slice the ham and serve with the Madeira sauce drizzled on top.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 10.2 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1391 mg | 30% | |
*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.
