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Creamed Oysters With Virginia Ham

Yield 8 servings


  • 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

How to Make It

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

  2. 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.

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

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