Cured Ham with Vinegar and Caramelized Shallots from The Cooking of South West France by Paula Wolfe
To remove excess salt from the Bayonne ham, soak the slices in a mix of milk and 2 tablespoons water for 2 hours. Drain and pat dry. Meanwhile, preheat the oven to 200°F. Place the whole shallots...
Ingredients
- 2½ tablespoons rendered duck fat or butter
- 12 small whole shallots (5 ounces) plus 3 tablespoons coarsely chopped shallots
- 1½ tablespoons milk, if using Bayonne ham
- 2 slices (2 ounces each) jambon de Bayonne or Serrano ham
- 1 tablespoon very fine red wine vinegar or quality sherry vinegar
- 3 teaspoons sugar
- 1 whole garlic clove, peeled and halved
- 1 imported bay leaf
- 1 sprig of thyme
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