Jambon à la Chablisienne (Ham Baked in White Wine and Cream Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 gammon steaks
- 150 ml dry white wine
- 200 ml double cream
- 200 g chestnut mushrooms, sliced
- 2 shallots, finely sliced
- 60 g gruyère cheese, grated
- 20 g unsalted butter
- 1 tsp fresh thyme leaves
Nutrition (per serving)
- Calories
- 615 kcal
- Protein
- 42.7 g
- Carbohydrate
- 6.3 g
- of which sugars
- 4.5 g
- Fat
- 43.9 g
- of which saturates
- 24.2 g
- Fibre
- 0.8 g
- Salt
- 4.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Melt the butter in a frying pan and cook the gammon steaks for 2 minutes on each side to colour, then transfer to a baking dish.
- 3
Add the shallots and mushrooms to the pan and cook for 6 minutes until softened.
- 4
Pour in the white wine and let it bubble for 2 minutes, then stir in the double cream and thyme leaves and simmer for 3 minutes.
- 5
Pour the sauce over the gammon steaks and scatter with the gruyère cheese.
- 6
Bake for 15-18 minutes until bubbling and golden on top.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.