Succulent slices of ham, coated in a rich Madeira sauce, Tranches de Jambon a la Sauce Madere (trahnsh deh jahm-bohn ah lah sohs mah-dair) is delicious served with braised spinach and sauteed potatoes.
12- oz. butter
2 shallots, finely chopped
2 lb. lean cooked ham, cut into
1 oz. flour
15 fl. oz. brown stock
2 fl. oz. Madeira
½ teaspoon salt
1 teaspoon freshly ground black pepper
8 fl. oz. single cream
2 tablespoons brandy
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots and fry, stirring constantly, for a further 2 until they are soft and translucent but not brown. Add half the ham slices and cook for 1 minute on each side. Using a slotted spoon, transfer the ham slices to a plate and keep hot. Cook the remaining ham slices in the same way.
Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock and then the Madeira, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Season with the salt and pepper. Stir in the cream and brandy and cook, stirring constantly, for a further 2 minutes or until the sauce is hot.
Reduce the heat to low and return the ham slices to the pan. Cook gently for 3 minutes or until the ham is thoroughly heated through.
Remove the pan from the heat. Using a slotted spoon, transfer the ham to a warmed serving dish. Spoon half the sauce over the ham and pour the remainder into a warmed sauceboat. Serve the ham at once, with the sauce.