This classic Jambon &# 195; la Crème is a comforting, elegant dish perfect for a light dinner or hearty lunch. Tender cubes of cooked ham are gently sautéed with aromatic shallots and deglazed with dry sherry for a sophisticated depth of flavor. The ham is then enveloped in a velvety white wine sauce made with milk, butter, and a hint of nutmeg. The result is a luxurious, smooth texture that pairs beautifully with crisp, hot buttered toast. ItâÂÂs an international favorite that feels both rustic and refined, ideal for weeknight cooking or impressing guests with minimal effort.
Ham In Cream Sauce
Description
This classic Jambon &# 195; la Crème is a comforting, elegant dish perfect for a light dinner or hearty lunch. Tender cubes of cooked ham are gently sautéed with aromatic shallots and deglazed with dry sherry for a sophisticated depth of flavor. The ham is then enveloped in a velvety white wine sauce made with milk, butter, and a hint of nutmeg. The result is a luxurious, smooth texture that pairs beautifully with crisp, hot buttered toast. ItâÂÂs an international favorite that feels both rustic and refined, ideal for weeknight cooking or impressing guests with minimal effort.Ingredients
Directions
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Cut the cooked ham into 1/2-inch cubes; you should have approximately 2 1/2 cups. Set aside.
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In a small saucepan, melt 2 tablespoons of butter over medium heat.
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Add the flour and whisk continuously for about 1 minute to create a roux.
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Gradually add the milk, whisking rapidly to prevent lumps.
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Stir in the nutmeg and bring the mixture to a boil.
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Reduce heat and simmer, stirring occasionally, for 5 minutes until the sauce thickens. Keep warm.
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Meanwhile, heat the remaining 1 teaspoon of butter in a skillet over medium-high heat.
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Add the ham cubes and sauté briefly until lightly browned.
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Add the minced shallots and cook for 1-2 minutes until softened.
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Pour in the dry sherry and let it simmer for 1 minute to cook off the alcohol.
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Pour the cream sauce into the skillet with the ham and stir to combine.
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Remove from heat and stir well to blend all ingredients.
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Serve immediately spooned over hot buttered toast.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 393.0kcal
- % Daily Value *
- Total Fat 27.5g43%
- Saturated Fat 16.5g83%
- Cholesterol 92.9mg31%
- Sodium 1028.3mg43%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 1.0g4%
- Sugars 3.7g
- Protein 18.6g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the milk is at room temperature before adding to the roux to help prevent curdling.
Dry sherry adds depth, but you can substitute with dry white wine or chicken broth if sherry is unavailable.
This dish is best served immediately while the toast is crisp and the sauce is hot. Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, adding a splash of milk if the sauce thickens too much.
