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Meat, Northern, Eastern and Western France

Braised ham with Madeira sauce and spinach

Braised ham with Madeira sauce and spinach is a meat dish for 4 people, ready in 60 minutes and rated easy, for €3.40 per serving. The key is gently warming the ham so it stays tender, and reducing the mushroom Madeira sauce just until it coats a spoon, without boiling the Madeira too long.

Tonight, thick slices of braised ham coated in a mushroom Madeira sauce, with tender spinach on the side.

Braised ham with Madeira sauce and spinach
Total time
1 h
Difficulty
Easy
Cost per person
€3.40
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

The bone in ham slices stay tender because they only get gently warmed in butter, never overcooked. The Madeira sauce with mushrooms and cream brings the rich, slightly sweet note that Madeira gives when it hasn't reduced too hard. Fresh spinach, wilted quickly with a touch of nutmeg, balances the dish with its tender bite and mild bitterness.

This is a weeknight dish that needs no special technique, yet looks put together once it's plated. It works just as well for a family dinner as for a casual dinner with guests, without hours at the stove. Kids who like ham and sauce usually enjoy this one, especially if you serve the spinach on the side.

The ingredients

4 people

Butcher

  • Bone in ham slices 4

Pantry

  • Madeira wine 10 cl
  • Flouroften in the pantry 1 tsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Button mushrooms 250 g
  • Shallots 2
  • Fresh spinach 800 g

Dairy

  • Heavy cream 15 cl
  • Butter 40 g

Allergens Lactose, Gluten

The step by step recipe

  1. Gently warm the ham slices in a pan with a knob of butter, then set them aside. 5 min

    Cover the pan, the steam keeps the ham moist.

  2. Sauté the shallots and sliced mushrooms in the same pan. 6 min

    Wait until the liquid has evaporated before adding the rest.

  3. Dust with flour, deglaze with the Madeira and stir in the cream. 5 min

    Let it reduce over low heat until the sauce coats the back of a spoon.

  4. Wilt the spinach in a large pan with a knob of butter, the nutmeg and a little salt. 5 min

    Press out the excess water before serving.

  5. Return the ham to the sauce for a few minutes and serve it with the spinach. 1 min

    Serve on warmed plates.

Our tips to get it right

  • Pick firm, dry button mushrooms, they release less water so the sauce thickens faster.
  • Deglaze the pan right after dusting in the flour, so it dissolves smoothly instead of forming lumps in the sauce.
  • Let the ham sit at room temperature a few minutes before warming it, it heats more evenly that way.

The variations

  • Swap the Madeira for port or dry white wine if you don't have any, the sauce's flavor shifts slightly but stays rich.
  • For a meatless version, replace the ham with roasted celery root slices and keep the same mushroom sauce.
  • To save time, use frozen chopped spinach, just warmed through with butter and nutmeg.

What to serve it with

  • White rice or steamed potatoes
  • Fresh tagliatelle
  • A glass of dry white wine

Storage

The ham and sauce keep for 2 days in the fridge in a sealed container, with the spinach stored separately so it doesn't release too much water. Reheat gently in a pan or over low heat so the cream doesn't split. Freezing isn't recommended, cream based sauces tend to break when thawed.

Questions about this dish

Can I use a different alcohol instead of Madeira?

Yes, port or dry white wine both work well in place of Madeira. The flavor will be a bit less rounded, but the sauce will still be creamy and fragrant.

Can I make the sauce ahead of time?

Yes, you can make the mushroom sauce a few hours ahead and reheat it gently. Add the ham only right before serving so it stays tender.

How do I keep the spinach from releasing too much water?

Wilt it over high heat in a large pan without overcrowding, then press it in a strainer before serving. This simple step keeps the plate from turning watery.

What kind of ham works best for this recipe?

Thick bone in ham slices, meatier and more tender than thin deli ham, give the best result. They also hold up better to reheating without drying out.

How long does it take to make a braised ham with Madeira sauce and spinach?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a braised ham with Madeira sauce and spinach?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised ham with Madeira sauce and spinach cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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