Jambon Bourgignon Burgundy Ham Food
JAMBON BOURGIGNON (BURGUNDY HAM)
This is a killer way to use up some of that left over ham you've got. Impress your family with this easy and yummy recipe. An authentic taste of Burgundy direct to your kitchen. It is a good party recipe, and can easily be increased to make a whole platter of them.
Provided by TJW2725
Categories Ham
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°.
- Sauté the shallots until they are just translucent.
- Add the white wine, cream, tomato paste, salt and pepper, stir well, and let simmer for 5 minutes.
- Roll the slices of ham into cigar shapes and place in a casserole, seam side down.
- Add the sauce, and sprinkle the cheese over all, and put in the oven for 5 minutes, or until the ham is heated and the cheese melted.
- Serve with rice.
Nutrition Facts : Calories 344.2, Fat 22.8, SaturatedFat 11.7, Cholesterol 79.2, Sodium 746.3, Carbohydrate 6.4, Fiber 0.1, Sugar 1.2, Protein 12.6
KENS DEVILED HAM
Make and share this Kens Deviled Ham recipe from Food.com.
Provided by Chef Kenney J
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, add the green onions, celery and ham.
- Pulse until finely chopped.
- Place the ham mixture in a medium bowl, add the rest of the ingredients and mix together.
- Taste and re-season if needed.
- Place in icebox to rest for about 1/2 hour before serving.
Nutrition Facts : Calories 299.9, Fat 16.7, SaturatedFat 3.7, Cholesterol 66.7, Sodium 2065.1, Carbohydrate 10.6, Fiber 1.1, Sugar 3.8, Protein 26.4
BOEUF BOURGUIGNON
Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions. Wonderful served over noodles or home made spaetzle. Found this on-line at French Property site and posting for French region of ZWT.
Provided by diner524
Categories < 4 Hours
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
- Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour.
- Preheat oven to 350 degrees fahrenheit.
- In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole.
- Brown the pearl onions and cubed carrots in the same pan; add to casserole.
- Brown the meat in the same pan. Depending on the size of the pan, and if it is not possible to fit all the meat into the pan at one time, do the meat in batches. Store the meat already browned temporarily in a large dish.
- When all the meat has been browned, put it all into the pan with the bacon, onion and carrots.
- Sprinkle 1 tablespoon of remaining flour mixture into frying pan with oil and mix well while continuing to brown (approximately 5 minutes).
- Add, bit by bit, the red wine marinade including onions, garlic, bay leaves and fresh peppercorns.
- Let this cook down for about 8 to 10 minutes.
- Add beef broth and last but not least the tomato paste.
- Add to casserole and mix carefully with bacon, pearl onions and meat.
- Cook for 2 hours, or until tender, in oven at 350 degrees fahrenheit.
Nutrition Facts : Calories 2233.4, Fat 197.4, SaturatedFat 77, Cholesterol 263.3, Sodium 971.1, Carbohydrate 49.2, Fiber 7.8, Sugar 18.3, Protein 31.7
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