Creamy Bukharan Jewish Ham

Ingredients

In the original French dish, Jambon à la crème, the ham is typically cooked with white wine and served with a creamy sauce made from the pan drippings. In this Bukharan Jewish adaptation, the ham is still cooked to perfection, but the flavors are enhanced with a unique blend of spices commonly used in Bukharan Jewish cuisine. The creamy sauce is also enriched with Bukharan Jewish ingredients, giving it a distinct flavor profile that sets it apart from the original dish. We alse have the original recipe for Jambon à la crème, so you can check it out.

• 1 whole bone-in ham (4-5 kg / 8-10 lbs) 1 whole bone-in ham (4-5 kg / 8-10 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 cup chicken broth (240 ml) 1 cup chicken broth (240 ml)
• 1 cup heavy cream (240 ml) 1 cup heavy cream (240 ml)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the ham in a large roasting pan and score the surface in a diamond pattern.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden brown.
4. 4.
   Add the ground cumin, coriander, paprika, turmeric, and cinnamon to the skillet. Cook for an additional 2 minutes to toast the spices.
5. 5.
   Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
6. 6.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes.
7. 7.
   Pour the creamy sauce over the scored ham, making sure to coat it evenly.
8. 8.
   Cover the roasting pan with foil and bake in the preheated oven for 2-3 hours, or until the ham is cooked through and tender.
9. 9.
   Remove the foil during the last 30 minutes of cooking to allow the ham to brown.
10. 10.
    Once cooked, remove the ham from the oven and let it rest for 10 minutes before slicing.
11. 11.
    Serve the Creamy Bukharan Jewish Ham with the sauce drizzled over the slices.

Treat your ingredients with care...

• Ham — Choose a high-quality bone-in ham for the best flavor and texture.
• Ground cumin — Toasting the ground cumin in a dry skillet before adding it to the sauce will enhance its aroma and flavor.
• Ground coriander — For a fresher taste, grind whole coriander seeds using a mortar and pestle.
• Ground paprika — Opt for a sweet or smoked paprika, depending on your preference.
• Ground turmeric — Be cautious as turmeric can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the sauce during the simmering process.
• Leftover ham can be used in sandwiches or salads for a delicious twist.
• Serve the ham with traditional Bukharan Jewish side dishes like pilaf or roasted vegetables.
• Garnish the dish with fresh herbs like parsley or cilantro for added freshness.

Serving advice

Serve the Creamy Bukharan Jewish Ham as the main course of a festive meal. Slice the ham and arrange it on a platter, drizzling the creamy sauce over the slices. Accompany it with traditional Bukharan Jewish side dishes and fresh bread.

Presentation advice

To enhance the presentation, garnish the platter with sprigs of fresh herbs and sprinkle a pinch of ground paprika over the creamy sauce. Serve the ham on a decorative serving dish or a wooden cutting board for a rustic touch.