About this recipe:This lovely French dish, known in France as "Jambon braisé au Madère", sees a beautiful gammon joint cooked with Madeira wine and served with a lovely Madeira sauce. Best served with boiled potatoes and creamed spinach.
Soak the gammon joint in cold water for 12 hours. Drain.
Preheat oven to 170 C / Gas 3.
In a saucepan, parboil the gammon joint in water for 30 minutes. Remove and set aside.
In a large casserole dish melt the butter, cook the sliced vegetables gently until they begin to soften. Place the gammon on top and pour over 1 glass of Madeira and set alight to burn off the alcohol. Add the jellied stock, bouquet garni and seasoning. Cover.
Braise in the preheated oven for 1 hour.
For the sauce:
In a saucepan, heat the oil, stir in flour and cook until straw coloured. Add the stock and tomato purée and simmer at least 45 minutes, stirring frequently. Strain when well reduced. In another saucepan boil the Madeira wine until reduced by half and add to sauce.
Remove the gammon from the oven and remove the skin if desired.
Slice the ham and spoon over the sauce to serve.
If gammon slipper is not available, you can substitute with a 1 to 1.5kg (2 1/4 to 3 lb) gammon corner. Parboil in step 2 for one hour.
This recipe is great served over creamed spinach. Find a great recipe for creamed spinach here.
Make your own homemade bouquet garni here.