Entree: France – Auvergne – Jambon d'Auvergne (Traditional cured and gently cooked ham from Auvergne, served sliced with a savory glaze or mustard)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Additional 20 min

Total 3 hrs 20 min

Ingredients

- 1 bone-in cured ham (Jambon d'Auvergne), approx. 5 lb (2.3 kg) usable weight
- 10 cups (2.4 L) water
- 2 cups (480 ml) dry white wine
- 2 tbsp (30 g) kosher salt
- 2 tbsp (30 g) granulated sugar
- 8 whole black peppercorns
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 small onion, halved (about 4 oz / 115 g)
- 4 whole garlic cloves, smashed (about 0.5 oz / 15 g)
- 4 whole cloves (spice)
- 3 tbsp (45 ml) Dijon mustard
- 3 tbsp (45 ml) whole-grain mustard
- 2 tbsp (30 ml) honey
- 2 tbsp (30 g) unsalted butter, softened
- 1 tbsp (15 ml) cider vinegar
- Freshly chopped parsley for garnish (optional)

Instructions

1. Place the ham in a large stockpot and add water and white wine to cover; bring to a gentle simmer and skim any foam. Add salt, sugar, peppercorns, bay leaves, thyme, halved onion, garlic, and cloves.
2. Poach the ham at a low simmer (do not boil) for about 2 to 2 1/2 hours, until an instant-read thermometer inserted near the bone reads 140°F (60°C) for fully cooked cured ham heated through.
3. Preheat the oven broiler to high. Transfer the ham to a roasting pan and let rest 10 minutes.
4. In a small bowl, mix Dijon and whole-grain mustards with honey, softened butter, and cider vinegar until smooth.
5. Brush the glaze generously over the ham, then set under the broiler 4–6 minutes, watching carefully, until the glaze is bubbling and caramelized but not burnt.
6. Remove from oven, let rest 10 minutes, then carve into thick slices. Garnish with chopped parsley and serve with boiled potatoes, lentils, or crusty bread.