Cooked ham Chablis style

Remove the skin from the ham.

Heat 30 g of butter in a large frying pan.
Then sear all the ham slices successively on one side, then on the other.
Set them aside.
Remove the excess fat from the pan.

Still on the heat, deglaze with 15 cl of dry white wine, scraping up the juices from the bottom of the pan.
Add and dilute 2 teaspoons of mustard.
Reduce the white wine by half.

Add 10 cl of veal stock and about 8 green peppercorns (or ground black pepper), mix and just boil again.
Finally, add 10 cl of crème fraiche, stir, and reduce while continuing to stir until you obtain a thick sauce.
Taste, and add salt only if necessary.

At the last minute:
Put the ham slices back into the warm sauce to reheat them, adding back into the sauce any juices that have given.

Serve on plates, warm if possible.

This is a classic recipe from northern Burgundy. It is also sometimes called "Ham à la Nuitonne". You need a quality ham and thick slices in order to stay tender once cooked.
Since the ham will be cooked again and with a spicy sauce, if you use one forgotten a bit too long in the fridge, no big deal. Same for a wine aired too much.
Ham and sauce can be prepared ahead. If the sauce is too thick, add 1 tbsp. of water before warming it.