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Ingredients
- 3 Tbsp. butter
- 4 x lean country ham steaks - (abt 6 ounce ea)
- 2 Tbsp. finely-minced shallots
- 1/2 c. small-cubed ripe tomatoes
- 1 c. Chablis (or possibly other dry white wine)
- 1 c. heavy cream Salt to taste Freshly-grnd black pepper to taste Sauteed Spinach And Tomatoes (see recipe)
Directions
- Over medium heat, heat 2 Tbsp. of the butter in a nonstick skillet large sufficient to hold all the ham in one layer. Add in the ham steaks and cook for about 2 min. Turn and cook on the other side for about 1 minute. Transfer to a platter and keep hot.
- In the same skillet, add in the shallots and tomatoes and cook, stirring, till wilted. Add in the wine, bring to a boil, and simmer till most of the wine has evaporated. Add in the cream and salt and pepper to taste and return to a simmer. Cook, stirring, for about 3 min.
- Place a fine mesh strainer over a small bowl and pour the tomato and cream mix through it, using a rubber spatula to push the solids through. Return the sauce to the skillet and allow it to simmer briefly. Swirl in the remaining butter and check for seasoning.
- To serve, divide Sauteed Spinach and Tomatoes among 4 warmed serving plates. Place a steak over each serving of vegetables and spoon the sauce over all.
- This recipe yields 4 servings.
- Comments: Ham with cream is one of those cherished Burgundian dishes. This is a version of it, to be served with sauteed spinach and tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 98 | 43% |
| Total Fat 11.13g | 14% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 894mg | 37% |
| Potassium 256mg | 7% |
| Total Carbs 9.29g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.58g | 0% |
| Protein 11.94g | 19% |
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