Friday, May 12, 2017

Ham Slices with Irish Whiskey Cream Sauce

Tidy little single-serving ham slices are easy to find these days, and quick to cook after a busy day, so I often have a couple in the fridge. Of course you can simply saute them and serve with a side or two, but if you’re in the mood for a sauce, this one is simple and fast.

The recipe was inspired by one in Julia Child’s Mastering the Art of French Cooking, and has long been a favorite of mine. But I can’t remember if I’ve ever had a bottle of Madeira handy, and I was out of cooking sherry, which I usually substituted. Then I had a brainstorm: Irish whiskey! It’s got a slightly sweet flavor (less sweet than madeira, though) and a bit of kick, and I figured it should go well with ham.

HAM SLICES WITH IRISH WHISKEY SAUCE

As usual, this recipe serves four, but I cut it in half for the two of us, and it’s the two-person version that you’ll see in the pictures.

Ingredients:

4 individual ham slices (about 2 pounds
   altogether)    or you can use a single    ham steak and cut it into serving        pieces when cooked 
2 Tblsp butter
1 Tblsp oil
3 Tblsp flour
2 Tblsp minced shallots or scallions
1 cup beef stock
1/2 cup Irish whiskey
1 Tblsp tomato paste
Freshly ground pepper to taste
1-1/2 cups heavy cream


Instructions:

Dry the ham slices on paper towels. Melt the butter in a skillet with the oil and brown the ham pieces lightly. Set them aside but keep them warm.


Pour all but about 2 Tblsp of the fat from the skillet. Cook the shallots or scallions for a few minutes over medium heat. Then stir in the flour and whisk. Cook slowly for 2-3 minutes over medium-low heat, to give the flour time to cook.


In a small saucepan, heat the stock to a simmer, then add the whiskey. Let the mixture simmer briefly to evaporate the alcohol, then whisk the liquid into the flour mixture in the skillet. Add the tomato paste and the pepper, whisk some more, and bring the sauce to a simmer. 



Add the cream and let the sauce thicken for about 5 minutes over low heat. Taste and add salt if you think it needs it (remember that the ham will be salty.)



Place the ham slices on plates and pour the sauce over them. If you're in an Irish mood, you can serve the ham with boiled potatoes. I used rice, and noodles would work too.



You know Cruel Winter, the fifth in the County Cork series,
was released in March. The next book in the series will
be released next January. It has no cover yet, but I think
we have a name: Many a Twist

Here's just a hint of what's to come in Many a Twist:
Why is rich, successful American entrepreneur John Byrne
found dead behind the most elegant hotel in
Skibbereen--that his company has just bought?
Yes, you can expect many twists in this story!

www.sheilaconnolly.com




6 comments:

  1. This is good Think I'll add some pre soaked golden raisins in the whiskey before folding in cream just to add a bit of sweetness

    ReplyDelete
  2. This is good Think I'll add some pre soaked golden raisins in the whiskey before folding in cream just to add a bit of sweetness

    ReplyDelete
  3. I am not a huge fan of ham--I only serve it once a year on Easter--but I bet I would like it with this sauce. I will have to try it!

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    Replies
    1. I like it because it needs little cooking, and sits quietly in your fridge or freezer without growing fuzzy mold. I seldom wrestle with the big whole ones. (My stepfather once brought home a home-cured one, back when he worked in KY--it took a wire brush to get the green gunk off before cooking. It did taste good, as I recall, but we never saw another one.

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  4. Wonderful!
    Sounds like a French (Julia), Irish twist on southern red eye gravy.
    Well done.

    ReplyDelete