Ham Porte Maillot Recipes

PORTE MAILLOT SAUCE

Porte Maillot Sauce image

A lovely sauce for ham from the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Nowadays, a quick pulse of the food proccessor would handle all of the shredding/mincing of the vegetables. If you make this sauce for a meat other than ham, you might need to adjust you seasonings upward.

Provided by Molly53

Categories Sauces

Time 16m

Yield 2 3/4 cups

Number Of Ingredients 10

Ingredients

1/2 cup carrot, peeled and shredded
1/4 cup onion, peeled and cut into fine shreds
1/2 garlic clove, minced
1/4 cup celery, cut into fine shreds
1/2 cup cauliflower, cut into fine shreds
2 leaves lettuce, shredded (best with a good leaf lettuce)
1/4 cup butter, no substitutions
1/2 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish)
1/2-3/4 cup dry white wine
salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t)

Steps:

Melt the butter in saucepan.
Add minced and shredded vegetables; simmer, but do not brown.
When cooked, add lima beans and wine.
Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.

Nutrition Facts : Calories 314.3, Fat 17.1, SaturatedFat 10.7, Cholesterol 44.4, Sodium 154.9, Carbohydrate 26.5, Fiber 7.6, Sugar 5.3, Protein 8

HAM PORTE MAILLOT

Ham Porte Maillot image

The Porte Maillot sauce is intentionally undersalted to offset the saltiness of the ham. Allow 1/3 pound of ham per serving. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Ham

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 -12 lb) ham
1 1/2 cups white wine
1/2 cup carrot, peeled and shredded
1/4 cup onion, peeled and cut into fine shreds
1/2 garlic clove, minced
1/4 cup celery, cut into fine shreds
1/2 cup cauliflower, cut into fine shreds
2 leaves lettuce, shredded (best with a good leaf lettuce)
1/4 cup butter, no substitutions
1/2 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish)
1/2-3/4 cup dry white wine
salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t)

Steps:

Place ham in an open roasting pan and bake at 325F, allowing 18 minutes per pound (15 minutes per pound for hams weighing more than 12 pounds).
An hour before ham is cooked, remove skin, score fat into large squares and cover with wine.
Baste ham frequently with wine and continue to bake until meat is tender.
While the ham is baking, make the sauce:.
Melt the butter in saucepan.
Add minced and shredded vegetables; simmer, but do not brown.
When cooked, add lima beans and wine.
Cook together for one minute.
Serve sauce with hot sliced ham.

Nutrition Facts : Calories 1635.9, Fat 123.1, SaturatedFat 44.4, Cholesterol 412.1, Sodium 7114.6, Carbohydrate 20.8, Fiber 2.6, Sugar 2.3, Protein 95.1

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