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Jambon à la Crème Moutardée
Thick slices of cooked ham browned in butter, then simmered briefly in a pan sauce of shallots, port and stock enriched with cream, Dijon mustard and a touch of tomato: a fast, elegant main course for four.
- Yield4 servings
- Hands-on22 min
- Total24 min
- Difficulty
Ingredients
- 800 gcooked ham, sliced 6 mm thick
- 1 tbspneutral cooking oil
- 30 gunsalted butter
- 2 tbspstrong Dijon mustard
- ½ tbsptomato paste
- 120 mlheavy cream
- 2 tbspshallots or spring onions, minced
- 60 mldry port or Madeira
- 80 mlham or beef stock
To serve
- 300 gfrozen peas, pureedoptional
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