Jambon à la Crème
From a very old cookbook in our collection comes this British take on a classic French recipe that just might inspire your efforts with any leftover Easter ham. The sauce is so absolutely more-ish you won’t feel as though you’re simply making do, and in fact, we often purchase ham steaks just for the purpose of making up this divine dish whenever we please!
Jambon à la Créme
4 slices baked ham
½ lb. mushrooms, sliced
1 cup dry white wine or vermouth
3-4 shallots, minced
1 lb. tomatoes, (peeled if you prefer), seeded, and chopped
2 tbs. butter
1½ tbs. all-purpose flour
1 cup half and half or light cream
Salt and white pepper
½ cup grated Parmesan cheese
Put the mushrooms, wine, and shallots in a shallow pan and cook until the wine has evaporated. Set aside.
In a saucepan, melt the butter, stir in the flour, and cook for 2 minutes, stirring constantly. Gradually add the cream to make a smooth sauce. Add the mushrooms and shallot mixture, and the tomatoes. Season with salt and white pepper. Simmer 5-6 minutes, until thick, stirring occasionally to prevent sticking.
Arrange the ham in a single layer in a buttered baking dish. Spread the sauce over and sprinkle with the cheese. Bake at 400°F until hot and bubbly, 15-20 minutes. Serve with a green vegetable.