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BURGUNDY HAM

Place the ham in an ovenproof serving dish. Sweat the finely chopped shallots in the butter until brown. Add the wine and the vinegar and reduce to about 3 tablespoons. Add the cream and the tomato paste, heat up without boiling, season with salt, pepper and nutmeg then add the egg yolk. Strain through a fine mesh sieve over the ham. Cook on a low heat for 20 minutes, without boiling, so that all the flavors combine.
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6 slices cooked ham
2 tbsp chopped shallots
4 tbsp butter
1 cup cream
1 cup white Chablis wine
2 tbsp vinegar
1 tbsp tomato paste
1 egg yolk
salt, pepper, nutmeg
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15
mn
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25
mn
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Burgundy
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Meat
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Saint-VŽran
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