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HAM IN A VINEGAR SAUCE

Trim the spinach, rinse in water several times, cook for 10 minutes in salted boiling water and drain. Lay the 3 slices of ham in an ovenproof dish, surround with the spinach and bake in a low oven until the fat turns translucent. Meanwhile, chop and sweat the shallots in 1 3/4 oz of butter, add the vinegar and reduce almost completely. Add the stock cube, diluted in hot water, and reduce again by a quarter. Take off the stove and blend in the butter, in small chunks, using a whisk. Coat the hot ham and spinach with the sauce.
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3 large slices Bayonne (cured) ham (7 oz each) 
4 1/2 lbs spinach
5 shallots
6 1/4 oz butter
1/4 cup vinegar
1/2 chicken stock cube
2/3 cup water
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10
mn
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25
mn
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Restaurant
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Meat
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Jean-Marie AMAT
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Premi¸res-C™tes-de-Bordeaux
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