Braised ham is a classic French dish that involves cooking a cut of ham—or a whole ham—slowly in liquid, such as broth, milk, or a mixture with aromatics.
Ingredients (serves 4–6; simple 1 kg version)
• 1 kg ham (semi-cured/salted or roasting ham)
• 2 onions and 2 cloves of garlic
• 1 bouquet garni (thyme and bay leaf)
• 1 L milk (or vegetable/meat broth)
• Olive oil, salt, and pepper
Preparation and Cooking
- Brown the meat: In a Dutch oven or heavy-bottomed pot with a little olive oil, brown the ham on all sides.
- Add aromatics: Stir in the sliced onions, crushed garlic, and bouquet garni.
- Add liquid: Pour in enough milk (or broth) to cover the ham halfway and season lightly.
- Simmer: Cover the pot and cook over very low heat for 1.5 to 2 hours (allow approximately 1.5 to 2 hours per kilogram).
- Finishing touch: Serve the ham sliced with its reduced sauce (blend the cooking juices with a little cream) and steamed potatoes.
Other popular variations
• Honey and mustard: Brush the ham with honey and grainy mustard, then roast in the oven for 35–40 minutes at 190°C.
• Garden vegetables: Inspired by Julie Andrieu’s recipe, featuring fennel, carrots, and thyme, finished in the oven at high heat. • Griddle / Pan-fried: For a quick version, slice thickly (approx. 2 cm) and pan-fry for 2 minutes per side with Herbes de Provence.