Making Jambon à la Chablisienne is very simple and allows you to bring together two ingredients that are abundant in Burgundy: wine and ham. In this case, the wine in question is Chablis, one of the better chardonnays produced in the region. The original dish as it was created in the first half of the 20th century called for a whole ham cooked on the boned in Chablis with added flavouring and served over spinach or fresh noodles . Today, the recipe has been simplified: thick slices of ham are baked with a sauce made of tomatoes, wine and shallots and served over rice. Here’s how to make it at home…
Start by heating up the oven to 400° and preparing your ingredients. You’ll want to slice the ham (rolling it is optional, I didn’t, but most people do) and chopping the shallots into small dices. Measure all your other ingredients. The 1 cup of chablis is basically one hefty glass. Pour yourself a smaller one to enjoy as you cook!
Before the oven is fully heated, you can start cooking the shallots and tarragon sprigs in the chablis in a dutch oven or ovenproof skillet over medium heat. Once it has started to reduce, you’ll want to add the 2 tablespoon of red wine vinegar and the chicken stock and reduce it all further until there’s only about half a cup left. At that point, you’ll want to blend the sauce in a mixer before returning to the pot and add the tomato paste. Once that has cooked a little (let’s say 3-5 minutes) add the sour cream, salt and pepper and simmer until the sauce thickens.
Arrange the ham slices in an oven-proof dish (it’s ok if they overlap!) and strain the sauce over them through a fine-mesh sleeve. Shake the dish to make sure all of the ham slices gets coated with the sauce and bake for 30 minutes. Towards the end, you can add gruyere on top of the ham and sauce to make the dish into more of a gratin, but you don’t have to.
Once you remove the dish from the oven, sprinkle with one tablespoon of chopped tarragon and/or parsley and serve over 1 cup of white rice to absorb the sauce, as well as the rest of the chablis bottle you used for cooking! In the case of the recipe, a chablis (not petit, not 1er or grand cru) is best, as long is it about 3 years old. I chose a 2012 Chablis from Domaine Long-Depaquit that had been sent to me by Pure Chablis and it worked beautifully!