Creamed Oysters With Virginia Ham

Oxmoor House
8 servings


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3 (12-ounce) containers fresh select oysters, undrained
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups whipping cream
1/4 cup sherry
1 pound cooked country ham, diced
1/2 teaspoon salt
1/4 teaspoon pepper
Toast points


Drain oysters, reserving 1/2 cup oyster liquor; set aside.

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved oyster liquor, whipping cream, and sherry; cook over medium heat, stirring constantly, until thickened and bubbly.

Add oysters, ham, salt, and pepper; cook over low heat 10 minutes, stirring frequently. Serve over toast points.

Created date

February 2010