Ingredients with Measurements:
- 4 jambonneau (ham hocks)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Immersion blender (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until softened.
3. Add the jambonneau to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour or until the jambonneau is tender.
4. Remove the jambonneau from the pot and place them on a baking sheet. Bake in the preheated oven for 15 minutes or until the skin is crispy.
5. While the jambonneau is baking, prepare the mustard cream sauce. Pour the heavy cream into the pot with the remaining broth and bring to a simmer.
6. Whisk in the Dijon mustard and whole grain mustard until well combined. Season with salt and pepper to taste.
7. If desired, use an immersion blender to blend the sauce until smooth.
8. Serve the jambonneau with the mustard cream sauce on the side.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 6g
Protein: 38g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Whole grain mustard can be substituted with spicy brown mustard or stone-ground mustard.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the mustard cream sauce for extra flavor.
- Serve the jambonneau with roasted vegetables or mashed potatoes for a complete meal.
Tips and tricks:
- To make the jambonneau extra crispy, broil them for the last 2-3 minutes of baking.
- If the mustard cream sauce is too thick, add more chicken broth or heavy cream to thin it out.
- Leftover jambonneau and mustard cream sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Storage instructions:
Leftover jambonneau and mustard cream sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the jambonneau in the oven at 375°F for 10-15 minutes or until heated through. Reheat the mustard cream sauce on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the jambonneau on a platter with the mustard cream sauce in a gravy boat on the side. Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a crisp green salad and crusty bread for a light meal.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes.
- Mashed potatoes or roasted potatoes.
- Steamed or sautéed green beans or asparagus.
Troubleshooting advice:
- If the jambonneau is tough or not falling off the bone, simmer for an additional 15-30 minutes until tender.
- If the mustard cream sauce is too thin, simmer it over low heat until it thickens to the desired consistency.
Food safety advice:
- Make sure the jambonneau is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover jambonneau and mustard cream sauce in separate airtight containers in the refrigerator for up to 3 days.
Food history:
Jambonneau is a French dish made from ham hocks, which are the lower part of a pig's leg. It is often served with a mustard cream sauce, which is a classic French sauce made with heavy cream and Dijon mustard.
Flavor profiles:
The jambonneau is savory and meaty, with a crispy skin and tender meat. The mustard cream sauce is creamy and tangy, with a hint of spice from the Dijon and whole grain mustards.
Serving suggestions:
Serve the jambonneau and mustard cream sauce as a main course for a special occasion or holiday meal. It pairs well with a variety of sides and can be dressed up or down depending on the occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French