jambon en croute

Ham crust (Jambon en croute)

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Ingredients for 10 serves:

  • 2000g cooked ham
  • 200g onions
  • 200g leek
  • 200g carrots
  • 200g celery
  • q.s. thyme, bay leaves, parsley
  • 500g mushrooms
  • 50g shallots
  • 1pc egg
  • 200ml Madeira sauce
  • 1000ml brown stock
  • q.s. salt, ground pepper
  • 700g puff pastry


  • cook pork collar in unsalted water with the garnished bouquet during 2 ½ hours
  • prepare puff pastry
  • wash and clean vegetables
  • cut vegetables into julienne and sauté in butter
  • prepare a duxelles
  • roll out puff pastry
  • drain and cut collar into 0,5cm slices
  • arrange slices on the julienne and on the rolled out puff pastry
  • cover with duxelles
  • cover with pastry
  • garnish and brown with beaten egg
  • heat the oven to 160˚C and cook for approximately 40 minutes
  • arrange and serve next to a Madeira sauce




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jambon en croute

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