Cured Ham with Vinegar and Caramelized Shallots Recipe

To remove excess salt from the Bayonne ham, soak the slices in a mix of milk and 2 tablespoons water for 2 hours. Drain and pat dry. Meanwhile, preheat the oven to 200°F. Place the whole shallots in a 10-inch gratin or other flameproof baking dish greased with about ½ tablespoon of the fat. Add the thyme, bay leaf, and garlic. Cover with foil and bake for 1 hour. Remove the foil. Sprinkle 1 teaspoon of the sugar over the shallots and continue to bake, uncovered, until they are soft and golden brown, about 30 minutes longer. Remove the shallots from the baking dish and cover with foil to keep moist. Put the ham slices in the gratin. Set over low heat to slowly fry the slices, turning once, for 10 minutes. In a heavy medium skillet, heat the remaining fat over moderate heat. When it sizzles, add the chopped shallots and sauté until golden, about 2 minutes. Sprinkle on the remaining 2 teaspoons sugar and stir once. Add the vinegar, 2 tablespoons water, and the cooked whole shallots. Bring to a boil, stirring to heat the shallots and coat them with the glaze, pour the contents of the skillet over the ham.