Fresh ham rubbed with herbs and baked slowly (Jambon grand-mère) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 143) by Mireille Johnston

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried cakes of pork, chestnuts and spices (Crépinette aux marrons); A crisp potato patty (Le paillasson); A cabbage purée (Purée de choux)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute leg of pork for fresh ham.

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