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Meat, Northern, Eastern and Western France

Ham saupiquet with steamed potatoes

Ham saupiquet is a dish from the Morvan region that pairs pan seared ham slices with a creamy sauce sharpened with vinegar, white wine, and juniper berries, served with steamed potatoes. For 4 people, it takes 40 minutes to make, is easy to cook, and costs about €2.80 per serving. The key is the sauce, which should have a kick without being harsh.

Tonight it's Morvan style cooking, a ham saupiquet with a sauce that has just the right kick, served with steamed potatoes.

Ham saupiquet with steamed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Saupiquet gets its name from its sauce, which has a gentle bite that never turns harsh. Vinegar and white wine bring a tangy edge, juniper berries add a woodsy note, and heavy cream smooths it all out. The ham, just browned in butter, stays tender and pairs perfectly with this short, clingy sauce.

It's a weeknight dish that breaks up the routine without any real effort, since the ham is already cooked and everything comes together in one pan. Mon Chou likes it for cool fall or winter evenings when you want something warm and comforting, just as welcome with kids as with guests curious to try a recipe from the Morvan.

The ingredients

4 people

Butcher

  • Thick slices of cooked ham 4 slices

Fruits and vegetables

  • Potatoes 800 g
  • Shallots 3
  • Parsley 4 sprigs

Pantry

  • Wine vinegaroften in the pantry 5 cl
  • Dry white wine 10 cl
  • Juniper berriesoften in the pantry 6
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into large chunks, and steam them. 25 min

    Salt the water underneath, the steam lightly seasons the potatoes.

  2. Brown the ham slices in butter, one minute on each side, then set aside and keep warm. 3 min

    Sear them quickly so they don't dry out, the ham is already cooked.

  3. In the same pan, soften the chopped shallots with the crushed juniper berries. 4 min

    Crush the berries with the flat of a knife to release their flavor.

  4. Deglaze with the vinegar and white wine, let reduce by half, then add the cream and let it thicken. 5 min

    Taste before salting, the ham has already added salt to the sauce.

  5. Put the ham back in the sauce, warm through for one minute, sprinkle with parsley, and serve with the steamed potatoes. 1 min

    Spoon the sauce on generously, the potatoes love it.

Our tips to get it right

  • Pick thick ham slices, around one centimeter, they hold up better to quick cooking without drying out.
  • Really crush the juniper berries with the flat of a knife, otherwise their flavor stays locked in and the sauce falls flat.
  • If the sauce tastes too sharp at the end, stir in another spoonful of cream rather than water, it keeps the right texture.

The variations

  • Swap the wine vinegar for cider vinegar for a softer tang, good for sensitive palates.
  • For a meatless version, replace the ham with pan seared button mushroom slices, the sauce stays the same.
  • For kids in a hurry, make the sauce less reduced and go lighter on the juniper berries, with the potatoes just roughly mashed with a fork.

What to serve it with

  • A green salad with plenty of vinaigrette
  • A glass of dry white wine
  • Crusty bread for soaking up the sauce

Storage

Saupiquet keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the cream can split once thawed. Reheat gently in a pan or on very low heat, without boiling, to keep the sauce smooth.

Questions about this dish

Can you make the sauce ahead of time?

Yes, you can make the sauce up to the point of adding the cream and keep it chilled for a few hours. Reheat it gently, then add the cream and ham at the last minute to keep everything tender.

Can juniper berries be replaced?

If you don't have any, you can leave them out, the sauce will be less woodsy but still good. A small pinch of freshly ground black pepper can make up for some of that flavor.

What kind of ham works best?

Use thick slices of good quality cooked ham, about one centimeter thick, from a butcher if you can. Thin or overly dry ham dries out fast during cooking.

Is ham saupiquet good for kids?

Yes, it's a dish kids tend to like since ham and potatoes are familiar foods. You can simply cut back on the vinegar and juniper berries for a milder sauce.

How long does it take to make a ham saupiquet with steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a ham saupiquet with steamed potatoes?

About 460 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 ham saupiquet with steamed potatoes cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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