Saupiquet de Jambon - so pee kay / de / jahm boh(n)

Depending upon our mood, we prepare two different versions of the Burgundian classic of ham, cream and spicy herbs- Ham Saupiquet. One dish is made with an Oregon Chardonnay or maybe a Pinot Gris and the other with an Oregon Pinot Noir. They are both delicious with similar but different recipes. Comfort food from our brethren in rural France. From time to time, you'll see this dish on both our lunch and dinner menus.

In the Morvan and neighboring portions of Burgundy, a saupiquet is usually either sliced ham or wild game cooked in a spicy herb sauce with vinegar and red wine. This first recipe calls for a nice Oregon Pinot Noir both for cooking and to wash down the meal with.

Here's the ingredients for the saupiquet rouge:

	2 Tbs. butter
	10 oz. cooked ham, sliced
	6 shallots, finely sliced
	2 cloves garlic, finely sliced
	3 1/2 Tbs. red wine/Oregon Pinot Noir
	2 Tbs. red wine vinegar
	1 Tbs. juniper berries
	2/3 cup heavy cream
	Sprig of thyme
	Salt and pepper

Here's what you do for the red wine version of Sub Rosa's jambon à la crème:

Preheat oven to 400 degrees F. Heat the butter in a skillet, saute the ham until lightly browned, and transfer to a gratin dish. Gently fry the shallots and garlic until golden. Meanwhile, put the wine and the vinegar into a small saucepan with th4e juniper berries and reduce to 2 Tbs. Add to the shallots, together with the cream, thyme and salt and pepper. Simmer gently until thickened, then spoon over the ham in the gratin dish. Put the dish in the oven for 10-15 minutes until golden. Serves 2-4. For a wild game variation, we use anything from rabbit to venison to California wild boar. For the wine, we use a big juicy Sineann Zinfandel.


The white wine version of this rustic dish contains a lot more liquid to start with. More wine, chicken broth and crème fraîche. Several reductions later, the process is much the same as for the rouge.

Here's what you need for the saupiquet blanc:

	4Tbs. butter
	4 slices of cooked ham
	3 Juniper berries, crushed
	1 Tbs. shallots, finely chopped
	2/3 cup dry white wine
	4 Tbs. white wine vinegar
	2/3 cup heavy cream
	1-1/2 cups chicken broth
	2/3 cup crème fraîche
	3 Tbs. flour
	2 tsp. chopped, mixed tarragon and parsley

Here's what you do for the white wine version:

In a small pan, add the vinegar, shallots and juniper berries and simmer until almost all but a scant tablespoon has evaporated. Strain the vinegar reduction into the chicken stock and set aside. In a heavy pan, melt 2 tablespoons of the butter and stir in the flour. Cook, stirring, for about 4 minutes or until it is foaming and straw colored. Gradually add the chicken stock and the wine, stirring constantly. We use a dry Oregon Dijon clone Chardonnay or a Pinot Gris for the wine. Simmer for 30 minutes, then strain into another pan. Stir the cream into the stock/wine mixture and heat gently. Cut the remaining butter into small pieces. Remove the cream mixture from the heat and beat in the butter piece by piece. Place the ham into a buttered ovenproof dish and heat in a 350°F oven for about 10 minutes. Pour over the sauce and put back into the oven for another 5 minutes.

To serve, place the ham on warmed serving dish, spoon the sauce on top and sprinkle with the herbs and drizzle with crème fraîche.

Sources: Vicki Conran and Debra Weber

Sub Rosa Recipes
Classic French Sauces