Delices d'Annie

a great place to buy French gourmet products

The soft knuckle of ham of Delices d’Annie

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jambonneau

A tender and soft knuckle of ham accompanied by a dish of lentils or a green salad would be a good idea for a family dinner or a dinner with friends. You can order the knuckle of ham on Delices d’Annie website, but you can also cook your own. We give you the recipe below.

What you need are:

  • 4 slightly salted knuckle of ham
  • 4 carrots
  • 1 bouquet garni or 2 stock cubes
  • 1 onion
  • 2 cloves garlic
  • 2 cloves
  • 30cl of dry white wine
  • Whole pepper
  • Dried bread crumb (facultative)

How to cook the soft knuckle of ham of Delices d’Annie?

Soak your knuckles all night. The next day, put them in a big stewpot; add the wine and water until you just cover the knuckles. Let them cook for about 45 minutes and skim regularly the foam.

Meanwhile, wash and slice the carrots and crush the garlic. Put them into the stewpot with the onion in which you inserted the clove, the bouquet garni or the stock and the pepper. Let the whole cook for about one hour; the meat for the meal to be well tendered. Once they are cooked, let them chill and drain them. You can then roll them into the dried bread crumb and fry them in hot oil to have delicious crispy snacks.

Delices d’Annie: How to taste your knuckles?

salade jambonneau

The Delices d’Annie’ s knuckles of ham can be eaten hot of chilled at the aperitif, for starter or as a main course. For aperitif, slice the knuckles and serve them with country bread, gherkins and grainy mustard. For starter, you can serve it with green salad and tomatoes highly seasoned with vinaigrette and tarragon. Mixed vegetables and mayonnaise will also be perfectly with this dish. If you want to serve the knuckles as a main course, lentils, boiled or cooked cabbage, or also baked vegetables will perfectly accompany them.

For a good French meal, you can choose a good wine to best benefit from the taste of the knuckles. Red or white wine is recommended: white or red Bergerac, white Apremont, white Beaujolais or a red Bourgogne.

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