Dish

Jambon à la crème

Ham in Cream Sauce

Jambon à la crème is a simple yet elegant dish that is perfect for a cozy dinner at home. The dish is made by sautéing sliced ham in a hot pan until it is browned on the outside and heated through. A rich cream sauce is then made in the same pan, using butter, flour, and milk. The ham is then returned to the pan to finish cooking in the sauce, which infuses it with flavor and richness.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Pork Dish

Origins and history

Jambon à la crème has been a staple of French cuisine for centuries. The dish is said to have originated in the Normandy region, but it is now enjoyed throughout France.

Dietary considerations

Gluten-free

Variations

There are many variations of Jambon à la crème, depending on personal preference. Some recipes call for the addition of mushrooms or onions to the sauce, while others use different types of ham, such as prosciutto or bacon.

Presentation and garnishing

Jambon à la crème is a visually stunning dish, so it is best to present it on a large platter. A sprinkle of chopped parsley or chives on top of the dish adds a pop of color and freshness.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of nutmeg or thyme to the cream sauce before adding the ham. This will infuse the sauce with even more flavor and complexity.

Side-dishes

Jambon à la crème is often served with a side of roasted potatoes or a simple green salad. The dish is quite rich, so it is best to keep the sides simple and light.

Drink pairings

A crisp white wine, such as a Chardonnay or a Sauvignon Blanc, pairs well with Jambon à la crème. The acidity in the wine helps to cut through the richness of the dish and provide a nice balance.