Ham with Parsley Cream Sauce
Thursday, January 29, 2015
Good Morning all!
I'm sitting here re-watching The Glades -- yeah-yeah-yeah what can I say I like the show even though must of you may have never heard of it because it was canceled! -- However, I'm eating some delicious banana bread and thinking about what I would like make next. I smelt some amazing bagels this morning while walking my dog. So, that's one possibility. Experimenting with some gluten-free bagels perhaps. Or...I've also been craving some grilled cheese and tomato soup for like 3 weeks now! So, that's another possibility!
Today though, I am going to share with you a recipe that is very simple but very delicious. Around Christmas time my lovely grandma got us a Barnes & Noble gift card which we put to good use buying a couple of cookbooks. One that caught Adam's eye was an Irish Pub cookbook. That's where this recipe comes from and I'm sure there will be more!
INGREDIENTS:
- 1 lbs ham
- 3 tbsp butter
- 1 shallot
- 1 tsp cream of tarter
- 3/4 c chicken stock
- 1 c heavy cream
- 1/3 c parsley (fresh)
- 1 squeeze lemon juice
- 1/2 tsp mustard powder
- salt and pepper to taste
METHOD:
- Melt the 2 tbsp butter in a skillet over medium-low heat.
- Chop shallot and parsley during this time then once butter is melted add the shallot and cook for a couple minutes until soft.
- Turn heat to low and whisk in cream of tarter.
- Cook for another minute and then whisk in chicken stock and heavy cream.
- Whisk frequently until it starts to bubble.
- Then add parsley, lemon juice, mustard, and salt and pepper.
- Let simmer gently for 20 minutes whisking often.
- Preferably using a cast iron have the pan over medium-high heat. Cut ham (if not already cut) into 1/2" slices.
- Add a 1 tbsp butter and cook the ham on one side for 5 minutes or starting to color then flip and cook another 5 minutes on the other side.
- Reduce heat and let warm while sauce finishes.
- Pour sauce over ham and EnJoY!!
2 comments
Is it wrong that I just like to look at the pictures? ;)
ReplyDeleteI am so going to make this!
ReplyDelete