Ham Chablisienne

The first time I came across this recipe was in an episode with Anthony Bourdain, and I immediately knew I had to try this French version of ham with white sauce, wine, and tomato paste. I've made it a few times already because it's straightforward, you don't need complicated ingredients, and it works really well when you want something filling without too much hassle. The sauce comes out quite a bit, so it's worth serving it with something that absorbs it well.

Quick info

Total time: about 35 minutes
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 2-3
Difficulty: easy to medium
Main savory dish, to be served for lunch or dinner

Ingredients

6 thin slices of ham (preferably high quality, not too salty)
1 shallot (can be substituted with a small onion if needed)
200 ml dry white wine, like Chablis (any dry white wine works if necessary, but Chablis is classic)
1 bay leaf
1 and a half tablespoons of tomato paste
125 ml cream (for cooking, unsweetened)
1 teaspoon of flour
Salt
Pepper

Preparation method

1. Chop the shallot finely. Heat a little oil or butter in a large skillet, then add the shallot to sauté over medium heat. Don't brown it, just soften it, about 2-3 minutes until it becomes translucent.
2. Pour the wine over the shallot and let it boil for a few minutes, about 4-5 minutes, to evaporate the alcohol. You can turn the heat up a bit at the beginning, then return to medium.
3. Add the tomato paste, bay leaf, cream, and flour. Mix well with a spoon or whisk to avoid lumps of flour.
4. Lower the heat and let the sauce simmer gently for 6-7 minutes until it thickens. Stir occasionally to prevent sticking. When you see it has a sauce-like consistency, season with salt and pepper to taste.
5. Take the slices of ham and roll them up (or simply layer them). Place them directly in the skillet, ensuring they are well covered by the sauce. Let them cook on low heat for 5 minutes, covered or not, just to heat them through and absorb some flavor.
6. Remove the bay leaf and serve everything immediately, with plenty of sauce.

Why I make this recipe often

I liked it from the start because it cooks quickly, you don’t have to watch the process too closely, and it has a rich flavor without being heavy. Each ingredient adds something, and if you have leftover ham, it doesn’t require much planning. Plus, the sauce is plentiful, so no one is left with a dry plate.

Tips and variations

Tips

For a smoother sauce, use a whisk when mixing in the flour.
It's important not to burn the shallot at the beginning. If you let it go for a few minutes, it becomes bitter.
If you don’t have Chablis wine, any dry white wine will do, but it shouldn’t be sweet.

Substitutions

You can use a small onion instead of shallot if you don’t have anything else.
The ham can be replaced with boiled or pressed ham, but the less salty and more 'natural' it is, the better for the final taste.
Cooking cream is preferable, but don’t use liquid whipped cream or dessert cream.

Variations

You can also try turkey ham or even boiled chicken breast if you want a lighter option.
If you want the sauce to be pinker or redder, add a little more tomato paste. The amount in the recipe gives a rather light-colored sauce.
It’s not a classic recipe, but you can add a bit of chopped parsley at the end if you like greens.

Serving ideas

The recipe has a lot of sauce, so the side dish makes a difference. Rice absorbs well and stays fluffy. Short, simple pasta without eggs works just as well. Boiled potatoes are a safe choice, but even a simple mashed potato works. It can also be served with fresh bread if you want to 'clean' the sauce off the plate.

Frequently asked questions

1. What kind of ham should I use?
Classic ham is pressed or boiled, sliced thin, not too salty. Avoid heavily smoked varieties, as they can overpower the sauce's flavor.

2. Can it be made without wine?
The wine gives the specific flavor, but if you want to avoid alcohol, use clear chicken broth. The taste won't be as complex, but it will still be good.

3. Can I use sour cream?
It's not ideal, as it can curdle the sauce when boiling. Cooking liquid cream behaves better.

4. Do I have to roll the slices of ham?
Not necessarily. You can just layer them or cut them in half. It’s more for presentation and doesn’t affect the taste.

5. How long does it take for the alcohol in the wine to evaporate?
Usually, 4-5 minutes on medium heat is enough. You will smell a sweeter, not sharp scent when it’s done.

Nutritional values (estimates per serving)

Calories: about 350-400 kcal
Protein: 18-22 g
Fat: 20-25 g
Carbohydrates: 8-12 g
The data may vary depending on the type of ham and cream used. The sauce has enough fat, but also good protein from the ham.

Storage and reheating

The ham sauce doesn’t store well in the fridge – after a day, the texture of the sauce may become thicker or separate. If you still want to reheat it, do so on very low heat, stirring continuously, and if necessary, add a tablespoon of water or milk to thin the sauce. It’s best consumed fresh.

 Ingredients: 6 thin slices of ham, 1 shallot, 200 ml Chablis, 1 bay leaf, 125 ml cream, 1 teaspoon of flour, 1 1/2 tablespoons of tomato paste, salt/pepper

 Tags:  ham with tomato sauce