Preparation time:18 min
Cooking time: 25 min
Servings: 4
Roast ham with onion and blueberry confit
A great way to enjoy berries when they’re in season.
List of ingredients
- 1 whole Lafleur Le Caprice Ham, 550g
- 125 mL (½ cup) de chicken stock
Mirepoix (aromatic vegetables):
- 1 onion, roughly diced
- 1 carrot, sliced in rounds
- 1 stalk celery, sliced
- 1 sprig fresh thyme or 5 mL (1 teaspoon) of dried thyme
- 1 bay leaf
- Freshly ground pepper to taste
Onion and blueberry confit:
- 15 mL (1 tablespoon) of butter
- 1 litre (4 cups) of onions, thinly sliced
- 250 mL (1 cup) of fresh or frozen blueberries
- 125 mL (1/2 cup) of white wine
- 125 mL (1/2 cup) of sugar
- 1 bay leaf
- 1 pinch of dried thyme
- 1 pinch of dried rosemary
- Freshly ground pepper to taste
Preparation
- Preheat oven to 350°F (175°C).
- Place aromatic vegetables, thyme, bay leaf and pepper in an ovenproof dish. Add chicken stock and ham. Cook in the oven for 20 to 30 minutes.
Onion and blueberry confit:
- Melt butter in a pan and cook onions over low heat until softened. Add blueberries and cook 2 minutes longer.
- Deglaze pan with white wine, scraping up bits from the bottom of the pan, and reduce confit by half. Stir in sugar, bay leaf, thyme and rosemary.
- Cook until onions are caramelized and liquid has almost completely evaporated.
- Season and keep warm. Let ham rest for 5 to 10 minutes before removing from dish.
Tips from the chef
- A dab of onion and blueberry confit is delicious with some cheeses.