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Sir Terence Conran’s Ham Saupiquet




Source of Recipe


the web


Recipe Introduction


This perfect lunch, brunch or supper dish uses leftover Easter ham to great effect
serves 2-4
Serve with a big salad, poached eggs, some great crusty bread and fruit dessert


List of Ingredients




2T butter
10 ounces cooked sliced ham
6 shallots, sliced thin
2 garlic cloves, sliced
¼ cup red wine
3T red wine vinegar
1T juniper berries
2/3 cup heavy cream
Sprig of thyme

Recipe



Preheat oven to 400
Heat butter in a skillet, and lightly brown the ham, transfer ham to a gratin dish.
Return skillet to heat, add shallots and sauté until golden, stir in the garlic, cook briefly and reserve.
Put the wine, vinegar and juniper in a small saucepan and reduce to 3T.
Add the shallot mixture, cream and thyme.
Simmer until thickened, spoon over the ham and bake for 15 minutes until golden.



Heart Healthy Tips:
Reduce butter to 1 teaspoon
Sub a non cured meat for the ham and sub the cream with fat free evaporated milk