Jambon Bourgignon (Burgundy Ham)

"This is a killer way to use up some of that left over ham you've got. Impress your family with this easy and yummy recipe. An authentic taste of Burgundy direct to your kitchen. It is a good party recipe, and can easily be increased to make a whole platter of them."
 
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Ready In:
15mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat oven to 325°.
  • Sauté the shallots until they are just translucent.
  • Add the white wine, cream, tomato paste, salt and pepper, stir well, and let simmer for 5 minutes.
  • Roll the slices of ham into cigar shapes and place in a casserole, seam side down.
  • Add the sauce, and sprinkle the cheese over all, and put in the oven for 5 minutes, or until the ham is heated and the cheese melted.
  • Serve with rice.

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Reviews

  1. I cut the wine in half, and the sauce was just about right. The taste is great, definitely a keeper.
     
  2. Taste is lovley but using so much liquid makes the sauce very thin. Suggest reducing amount of liquid
     
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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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