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Ham mat Quetschen (ham with damsons): recipe illustration
Meat

Ham mat Quetschen (ham with damsons)

Ham slowly cooked in a sweet-savoury sauce of damsons and white wine, a festive or Sunday dish of Luxembourgish cooking. The fruit softens the saltiness of the ham and gives a glossy sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

438 kcal per serving

Protein
42.7 g
Carbohydrates
32.9 g
of which sugars
25.9 g
Fat
11.8 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C. Pit the damsons and cut them in half.
  2. Finely slice the onion and fry it in the butter for 3 minutes in an ovenproof casserole.
  3. Add the damsons, sugar, cinnamon and clove, then caramelise for 3 minutes, stirring.
  4. Deglaze with the white wine and water, then place the ham in the casserole, coating it with the sauce.
  5. Cover and bake for 45 minutes, basting the ham every 15 minutes.
  6. Take out the ham, slice it and serve coated in the damson sauce, with potatoes on the side.

Variations and tips

Alcohol-free version. Replace the white wine with apple juice or chicken stock.

Using what you can find here. The damsons can be replaced with red plums or pitted prunes.

More ideas

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Original Ecomely recipe.