JAMBON À LA CRÈME HAM IN CREAM SAUCE
3 tablespoons butter 1 tablespoon flour 6 slices boiled ham, cut 1 cup dry white wine inch thick 1/2 cup heavy cream
Melt the butter in a skillet. Cook the ham over low heat for 2 minutes on each side. Sprinkle with the flour. Stir in the wine. Cook over medium heat until the liquid is reduced to about half. Transfer the ham to a hot platter. Stir the cream into the pan juices. Bring to a boil, and immediately pour over the ham.
Serve with a dry German white wine, a white Burgundy, or a rosé.
JAMBON AU ANANAS HAM WITH CHAMPAGNE SAUCE AND PINEAPPLE
12-pound ham 1/4 cups champagne or dry
2 beaten eggs white wine
1 cup brown sugar 2 tablespoons butter
1 can sliced pineapple
Cook the ham according to the package directions, and drain well. Score the fat in a diamond design, brush with the egg, and spread with the brown sugar. Drain the pineapple and reserve 3A cup juice. Put ham in a roasting pan and pour the pineapple juice and champagne around it. Bake in a 375° oven 1 hour, basting frequently to glaze. Transfer ham to a hot serving platter. Skim the fat from the pan juices.
Melt the butter in a skillet, and lightly brown the pineapple slices on both sides. Arrange around the ham. Serve the gravy separately.
Serve with champagne, a dry German white wine, a white Burgundy like Pouilly-Fuissé, or a dry Italian white wine like Orvieto.