New video with fantastic sweet and savory holiday menu!
Here is a very traditional french dish that is enjoyed around the holidays with a fantastic colorful accompanying dish of glazed carrots, also traditional.
Jambon À La Crème
Ham in a Cream Sauce
1 cup of dry white wine
1 cup of chicken stock
7 oz of button mushrooms, roughly chopped
1 cup of crème frâiche
1 large (size of an egg) or 3 small shallots
1 teaspoon of worcestershire
1 teaspoon of fresh ground pepper
1 10 lb ham of choice. I used a bone-in smoked ham for best flavor and tenderness.
Cook ham according to directions. Generally 17-20 minutes per pound @ 325 degrees.
Always put a cup of water at the bottom of the pot, and place ham face down so that it will not dry out and the fat can melt and keep it moist.
Cover ham with foil as to not dry out. Ham can rest for a good 1/2 hour when done as it gives you more time to prepare your sauce. I would start my sauce 3/4 of an hour before the ham is done cooking.
Bring chicken stock, wine, worcestershire, pepper, lemon and lime juice and shallots to a boil and reduce for about 20 minutes.
Meanwhile in another pan, bring crème frâiche to a boil with the mushrooms.
In a large whisking bowl, beat the eggs well and add a few tablespoons of the hot chicken and wine stock. Continue whisking until mixture froths.
Now add about half of the chicken and wine stock from the pan, continue whisking thoroughly. Add this back to the chicken and wine stock pan and stir in well. Add 2 tablespoons of juice from the bottom of the ham pan.
Let reduce on a medium heat for 10 minutes. Add Crème frâiche and stir in well. Let reduce on a low to medium heat for another 15 minutes (more if it needs to thicken), stirring fairly often. Adjust sauce with salt if necessary.
4-5 lbs of baby carrots
1/2 cup of butter
2 tablespoons of brown sugar
2-3 tablespoons of maple syrup
enough water to barely cover carrots
Melt 1/2 cup (one stick) of butter in large saucepan
Add carrots, brown sugar, maple syrup and enough water to almost cover carrots. Cook uncovered on a low-medium heat until the water has evaporated and the carrots are coated with a wonderful sweet glaze. This will take about 30 minutes.