Entree: France – Champagne – Jambon de Reims (Traditional brined and gently cooked ham from Reims, typically served sliced with a glossy mustard glaze)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 25 hrs

Total 28 hrs 30 min

Ingredients

- 5 lb (2.3 kg) whole bone-in fresh ham (uncooked)
- 1 cup (240 ml) kosher salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) pink curing salt or Prague powder (optional, for pink color; use only if available)
- 8 cups (1.9 L) cold water
- 2 carrots, roughly chopped
- 2 onions, halved
- 4 celery stalks, roughly chopped
- 6 bay leaves
- 1 tbsp (15 g) black peppercorns
- 1 tbsp (6 g) juniper berries, crushed
- 6 cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup (240 ml) dry Champagne or dry white wine
- 2 tbsp (30 g) Dijon mustard
- 3 tbsp (45 g) honey
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 g) all-purpose flour (for thickening glaze)
- 1 lemon, zested and juiced
- Fresh parsley for garnish (optional)

Instructions

1. In a non-reactive container, dissolve kosher salt and sugar in 8 cups (1.9 L) cold water; add curing salt if using. Add carrots, onions, celery, bay leaves, peppercorns, juniper, cloves, thyme, and rosemary. Submerge the ham in the brine, cover, and refrigerate for 18–24 hours (turn once halfway).
2. Remove ham from brine, rinse under cold water and pat dry. Place ham in a large pot and add enough cold water to cover by 1 inch (2.5 cm). Add the Champagne or white wine. Bring to a gentle simmer over medium-low heat, skimming any foam. Maintain a bare simmer (do not boil) and cook 20–25 minutes per pound, about 2–3 hours, until an instant-read thermometer reaches 150°F (66°C) in the thickest part.
3. Carefully lift ham from the cooking liquid and transfer to a carving board. Reserve 2 cups (480 ml) of the cooking liquid and strain off solids. Let ham rest 20 minutes.
4. To make the glaze, melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in the reserved cooking liquid, then add Dijon mustard, honey, lemon zest, and lemon juice. Simmer until slightly reduced and glossy, about 5–8 minutes. Taste and adjust seasoning with salt and pepper.
5. Brush glaze over the ham and, if desired, place under a preheated broiler for 2–4 minutes just to caramelize the surface—watch carefully to prevent burning. Let rest 10 minutes, then slice thinly and serve with extra glaze and chopped parsley.