Burgundy Ham

By corlear

Jambon à la Bourguignonne

In France, cooked hams are called jambon de Paris if they are boneless and jambon d’York if the bone has been left in, no matter what part of France they come from. Uncooked hams, on the contrary, are named specifically for the locality they come from: jambon de Bayonne, de Lozère, de Mayence, and so on. The quality and type of pig differs from place to place, but what is most characteristic is the difference in curing and smoking.

In America, most of the hams sold in the market have been partly or wholly precooked and require neither prolonged soaking nor cooking. This is a mixed blessing. Uncooked hams can be bought, and for the most part, I would recommend the uncooked as the kind to get.

A whole ham weighs from 10 to 12 pounds and will feed 20 to 24 people. It is possible to buy a half ham (preferably the butt end), or a shoulder ham called picnic, or cottage, ham, which is more suitable for most families’ requirements.

Imported canned hams are very satisfactory for recipes calling for cooked ham.

Ingredients

• 1 small uncooked or partially cooked ham
• 4 sprigs parsley
• 2 onions
• 3 cloves
• 1 sprig thyme
• 1 teaspoon peppercorns
• 2 cups red Burgundy wine
• 2 cups bouillon
• 1 1/2 teaspoons arrowroot or cornstarch

Details

Servings 8

Preparation

Step 1

Soak the ham in water for 24 hours unless otherwise indicated by the directions on the ham wrapping. Rinse it well.

Put the ham in a deep kettle with parsley, onions in which the cloves are stuck, thyme, and peppercorns. Cover with boiling water and boil gently for 1 ½ hours.

Remove the ham and take off the skin and extra fat, leaving a coating about 1/2 inch thick.

Put the ham in a casserole. Add the wine and bouillon. Cover and bake 1 hour at 300°F.

Mix the arrowroot in a small bowl with ½ cup of the liquid in which the ham is cooking. Pour it into the casserole and continue cooking for 15 minutes. Taste for seasoning.

Slice the ham and serve with potato purée.