Jambon Braise Au Madere Braised Ham W Madeira Sauce France Recipes
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* !
Recipe From food.com
Provided by twissis
Categories Ham
Time 23m
Yield 4 Main-Dish Servings, 4 serving(s)
Number Of Ingredients 8
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