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    You are in: Home / Recipes / Jambon Braise Au Madere (Braised Ham W/Madeira Sauce - France) Recipe
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    Jambon Braise Au Madere (Braised Ham W/Madeira Sauce - France)

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    5 mins

    18 mins

    twissis's Note:

    This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen really impressed me as an easy way to turn an ordinary ham steak into something extraordinary & definitely company-worthy. Per the intro, "The Morvan district of Burgundy is known for producing fine quality, mild cured hams. Accompanied by this rich Madeira sauce, a simple ham steak is transformed into an elegant dish." Served w/the sauce & a simple side of creamy mashed potatoes, the pic had me drooling as I typed ... but be sure to read my note at the end of the prep. *Enjoy* !

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    Serves: 4


    Main-Di ...

    Units: US | Metric


    1. 1
      Melt half the butter in a heavy med-sized saucepan over med-high heat. Add the shallots & cook for 2-3 min till just softened, stirring freq.
    2. 2
      Sprinkle over the flour & cook for 3-4 min till well-browned, stirring constantly. Whisk in the stock + tomato puree & season to taste w/salt & pepper. Simmer over low heat till the sauce is reduced by nearly half, stirring occ.
    3. 3
      Taste the sauce & adjust seasoning as desired. Add the Madeira wine & cook for 2-3 minutes. (The sauce can be made up to 3 dys in advance, chilled & then rewarmed to serve.).
    4. 4
      Snip the edges of the ham steaks to prevent curling. Melt the remaining butter in a lrg fry pan over med-high heat. Add the ham steaks & cook 4-5 min (turning once) till the meat feels firm to the touch. Serve immediately w/the sauce.
    5. 5
      *Notes* ~ This is where I often go astray w/a recipe - a point where I begin to think about a better (or easier) way to do something or a way I pers prefer. *For example* ~ 1) The recipe said to strain the sauce at the end of Prep Step 3, but I deleted that as I rarely see it as beneficial & certainly not w/this recipe as the sauce has no food solids other than finely minced shallots -- 2) I esp like that this sauce can be made ahead & rewarmed to serve, but I'd be more than reluctant to walk away from the lovely pan drippings from cooking the ham steaks -- so I'd be inclined to rewarm the sauce in that same pan to add to the rich flavor of the sauce b4 serving.

    Ratings & Reviews:

    • on December 24, 2010


      You saved me! I wanted to make ham with Madeira sauce for Christmas dinner, but my cookbook is in storage! After Googling the recipe I found that their are tons of versions of this sauce. Your version is the same as mine as far as I can tell. THANK YOU! I'll be making a spiral cut ham and garlic smashed potatoes and serving this wonderful sauce on the side. Merry Christmas Twissis!

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    • on June 22, 2009


      I made this recipe today and it turned out great. I think that the proportions and timing are so easy that it makes it difficult for the sauce not to turn out well. I also grilled the ham steak for extra smokey flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jambon Braise Au Madere (Braised Ham W/Madeira Sauce - France)

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.3
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 7.4 g
    Cholesterol 30.5 mg
    Sodium 477.6 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 0.1 g
    Sugars 0.3 g
    Protein 2.4 g

    The following items or measurements are not included:

    ham steaks

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