Braised Ham With Madiera Sauce Recipe-calories-Jambon Braise au Madere-best french style food

Braised Ham With Madiera Sauce Recipe (Jambon Braise au Madere)

The Morvan district of Burgundy is known for producing fine quality, mild cured hams. Accompanied by this rich Madeira sauce, a simple ham steak is transformed into an elegant dish.

PREP TIME: 5 min
COOK TIME: 20 min
READY TIME: 25 min
CALORIES: 157 (per serving)

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  • 55 g/2 oz/4 tbsp unsalted butter
  • 4 shallots, finely chopped
  • 30 g/1 oz/2 tbsp plain flour
  • 500 ml/16 fl oz/2 cups beef stock
  • 15 ml/1 tbsp tomato puree
  • 90 ml/16 tbsp Madeira
  • 4 ham steaks (about 175-200 g/6-1 oz each)
  • Salt and freshly ground black pepper
  • Watercress, to garnish
  • Creamed potatoes, to serve


Braised-Ham-With-Madiera-Sauce-Recipe-calories-Jambon-Braise-au-Madere-step by step

1 Melt half the butter in a heavy medium-size saucepan, over a medium-high heat, then add the shallots and cook for 2-3 minutes until just softened, stirring frequently.

Braised-Ham-With-Madiera-Sauce-Recipe-calories-Jambon-Braise-au-Madere-step-by-step with photos

2 Sprinkle over the flour and cook for 3-4 minutes until well browned, stirring constantly, then whisk in the stock and tomato puree and reason with pepper. Simmer over a low heat until the sauce is reduced by about half, stirring occasionally.


3 Taste the sauce and adjust the seasoning, then stir in the Madeira and cook for 2-3 minutes. Strain into a small serving bowl or gravy boat and keep warm. (The sauce can be made up to three days in advance and chilled. Reheat to serve.)

Braised-Ham-With-Madiera-Sauce-Recipe-nutrition facts-Jambon-Braise-au-Madere-step-by-step-french cuisine

4 Snip the edges of the ham steaks to prevent them curling. Melt the remaining butter in a large heavy frying pan over a medium-high heat, then add the ham steaks and cook for 4-5 minutes, turning once, until the meat feels firm to the touch. Arrange the ham steaks on warmed plates and pour a little sauce over each. Garnish with watercress and serve the steaks with a little more of the sauce accompanied by creamed potatoes.


Calories: 157.7 Kcal
Fat: 5.6 g
Cholesterol: 53.3 mg
Sodium: 1,762.6 mg
Potassium: 404.7 mg
Carbs: 4.1 g
Protein: 22.1 g


To make the sauce a deeper, richer colour, add a few drops of gravy browning liquid to the stock.

Giselle Farrow
Author: Giselle Farrow

Giselle Farrow, an American, has lived and worked for some three decades in France, where he is highly regarded as an authority on food and wine. Author of The French Menu Cookbook and of the award winning Simple French Food, he has also contributed to numerous gastronomic magazines in France and the United States, including the influential journals Cuisine et Vins de France and La Revue du Vin de France. He is a member of several distinguished gastronomic societies, including L'Academie Internationale du Vin, La Confrerie des Chevaliers du Tastevin and La Commanderie du Bontemps de Medoc et des Graves. Working in London with the series editorial staff, he has been basically responsible for the planning of this volume, and has supervised the final selection of recipes submitted by other consultants. The United States edition of The Good Cook has been revised by the Editors of Time-Life Books to bring it into complete accord with American customs and usage.