Thread: Meat Recipes
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Old May 21st, 2008, 01:56 AM   #54
pastskater
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Location: California
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HAM AU POIVRE VERT
(HAM WITH GREEN PEPPERCORNS)


1 3 OZ JAR GREEN PEPPERCORNS IN VINEGAR
1 1-INCH THICK CENTER SLICE FULLY COOKED SMOKED HAM
2 TBSP BUTTER
2 C. COOKED SAUERKRAUT, DRAINED
1 C DRY WHITE WINE
2 tsp. DRIED JUNIPER BERRIES, OR TO TASTE, CRUSHED

1. Remove 6 of the green peppercorns from the jar and set aside.
2. Place remainder of the peppercorns with the liquid into an electric blender and chop finely or drain the peppercorns and mash them in a mortar with a pestle.
3. Spread both sides of the ham with the crushed peppercorns and set aside for an hour or until the ham becomes impregnated with the taste of pepper.
4. Melt the butter in a skillet and saute the ham slice, turning once. Transfer to a warm platter with as many peppercorns as you wish.
5. Meanwhile, reheat the sauerkraut with the wine, reserved peppercorns, and juniper berries. Simmer 5 minutes.
6. Add the sauerkraut to the ham platter.
Yield: 3 servings.
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