Ham Porte Maillot

Be the first to review
READY IN: 4hrs 15mins
Recipe by mollypaul

The Porte Maillot sauce is intentionally undersalted to offset the saltiness of the ham. Allow 1/3 pound of ham per serving. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 1 (10 -12 lb) ham
  • 1 12 cups white wine
  • Porte Maillot Sauce

  • 12 cup carrot, peeled and shredded
  • 14 cup onion, peeled and cut into fine shreds
  • 12 garlic clove, minced
  • 14 cup celery, cut into fine shreds
  • 12 cup cauliflower, cut into fine shreds
  • 2 leaves lettuce, shredded (best with a good leaf lettuce)
  • 14 cup butter, no substitutions
  • 12 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish)
  • 12-34 cup dry white wine
  • salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t)


  1. Place ham in an open roasting pan and bake at 325F, allowing 18 minutes per pound (15 minutes per pound for hams weighing more than 12 pounds).
  2. An hour before ham is cooked, remove skin, score fat into large squares and cover with wine.
  3. Baste ham frequently with wine and continue to bake until meat is tender.
  4. While the ham is baking, make the sauce:.
  5. Melt the butter in saucepan.
  6. Add minced and shredded vegetables; simmer, but do not brown.
  7. When cooked, add lima beans and wine.
  8. Cook together for one minute.
  9. Serve sauce with hot sliced ham.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a