By reading the recipe alone, you might not think too much of this dish, but it's really good and super quick and easy. I used frozen, leftover honeybaked ham and served it with cilantro pineapple rice. A very tasty pairing.
Warm Ham with Shallots and Vinegar
Photo: Becky Luigart-Stayner
This simple dish doesn't take long to cook and is best when prepared the morning of the brunch. If you need a head start, however, you can mince the shallots and cut the ham the day before.
Yield: 8 servings (serving size: 2 ounces ham)
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Amount per serving
- Calories: 95
- Calories from fat: 43%
- Fat: 4.5g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.4g
- Protein: 11.2g
- Carbohydrate: 2.1g
- Fiber: 0.1g
- Cholesterol: 26mg
- Iron: 0.5mg
- Sodium: 811mg
- Calcium: 8mg
- 1 tablespoon olive oil
- 1/3 cup minced shallots
- 1/3 cup red wine vinegar
- 2 tablespoons water
- 4 (4-ounce) slices smoked ham (about 1/4 inch thick), cut into thin strips
- 2 tablespoons chopped fresh parsley
- Heat oil in a 9-inch cast-iron or heavy skillet over medium heat. Add shallots; sauté 2 minutes. Add vinegar and water; cook until reduced by half (about 1 minute). Add ham; cook 4 minutes or until thoroughly heated, stirring occasionally. Remove ham from pan; sprinkle with parsley.
- Note: You can purchase smoked ham in the deli section of the supermarket and have it cut into slices.
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