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Ham with Herb Cream Sauce

Ham with cream, wine, and herbs
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 1 pound thick sliced ham (pre-cooked)
  • 1 1/2 tsp rosemary chopped
  • 1 1/2 tsp ground caraway seeds
  • 1 Tablespoon finely chopped shallot
  • 4 ounces white wine vinegar or rice vinegar
  • 2 Tablespoon flour
  • 6 Tablespoon butter
  • 5 ounces white wine
  • 1 1/2 cup chicken or vegetable stock
  • 3 ounces heavy cream or Greek style yogurt

Equipment

  • 2 sauce pans about 1 1/2 quart
  • 1 spatula for stirring pan
  • 1 spoon
  • 1 Cutting board
  • 1 Kitchen knife
  • 1 set measuring cups
  • 1 Set of measuring spoons
  • 1 baking dish

Method
 

Making the sauce
  1. In one sauce pan add vinegar, shallot, and herbs. Bring to a boil.
  2. Simmer until most of the liquid is gone.
  3. Add chicken or vegetable stock and wine, and bring to a boil. Simmer for a couple of minutes. Remove from heat and set aside.
  4. In a second heavy bottomed sauce pan add 4 tablespoon butter and melt over medium heat. Add 3 tablespoon flour and cook for a couple of minutes.
  5. In the butter flour mix add wine and chicken stock slowly and bring to a slow simmer. Mix well.
For this step add the wine and chicken stock in stages. Mix well inbetween additions.
  1. After all of the wine and chicken stock has been added, remove from heat. Add cream/yogurt and stir until completely incorporated. Remove from heat and set aside.
Preparing the ham.
  1. Preheat oven at 300 degrees F.
  2. Remove the bone and cut ham into pieces which will fit into the baking pan.
  3. Place the ham in baking pan and place into the oven for 10 minutes.
  4. Remove ham from oven and put onto plate and cover with sauce and serve.
    Bon Appetite!