Le Jambon Chaud A La Chablisienne (Braised Ham with Chablis)

I used a smoked pork shoulder for this dish which perhaps was not the right choice of meat as it called for a ‘ready-to-eat- ham. Regardless, I found that braising the ham in the rather expensive Chablis was a futile pursuit. The ham was so salty that the Chablis was quite lost. As to the sauce that accompanied the dish, it kind of reminded me of Campbell’s tomato soup. I’m sure this dish is delicious at the Hostellerie de la Poste but I’ll be moving onwards and upwards myself.

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