Meat - Salted ham and pumpkin mash (Bourgogne Pinot noir)


  • 2.5 kg of salted ham cut into 6 slices
  • 100 g butter

Sauce accompaniment:

  • 50 g chopped garlic
  • 10 cl wine vinegar
  • 10 cl thickened dark stock
  • 200 g butter
  • 250 g floury potatoes
  • 1 kg pumpkin
  • 50 cl milk
  • Salt and pepper
  • Nutmeg, chopped parsley


Recipe for 4 persons, extract from "Recettes des Terroirs" by Logis de France chefs.

Sauce :
Put the vinegar and garlic to boil for 30 minutes. Add the dark stock. Reduce. Season. Whisk in knobs of butter a little at a time.

Cut the pumpkin (without peeling it, just removing the seeds) and the potatoes into large pieces. Put them into a saucepan with a little water and cook them without stirring. Mash them, add butter and milk, depending on the consistency required. Season (salt, pepper, nutmeg).

Setting out

Rapidly fry the slices of salted ham simply seasoned them with pepper , place them in the centre of the plate, arrange a crown of mash around them and coat the meat with sauce. Sprinkle with parsley.

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