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Pan Browned Ham With Braised Fennel

the.instructor's picture
  Fennel 1 Pound
  Olive oil/Salad oil 2 Teaspoon
  Center cut cooked ham slice 1 Pound
  Dry white wine/Regular strength chicken broth 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄4 Teaspoon

Rinse fennel and trim off discolored base and any other discolored or bruised portions.
Also cut off coarse stalks, reserv- ing green leaves.
Thinly slice fennel and chop enough leaves to make 2 to 3 tablespoons; reserve remaining leaves.
Pour oil into a 10 to 12-inch frying pan over medium-high heat; when hot, add ham and brown on both sides, about 5 minutes total.
Transfer to a small platter, cover, and keep warm.
Add sliced fennel to pan along with wine and pepper.
Stir often, uncovered, on medium-high heat, until fennel is tender to bite and only 1 or 2 tablespoons liquid remain, about 5 minutes.
Stir chopped leaves into fennel, then pour fennel and juices around ham.
Garnish with fennel leaves.
Cut ham into equal portions.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2101 Calories from Fat 735

% Daily Value*

Total Fat 87 g133.2%

Saturated Fat 3.6 g17.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 414.4 mg17.3%

Total Carbohydrates 240 g79.9%

Dietary Fiber 180.6 g722.3%

Sugars 0.8 g

Protein 147 g293.2%

Vitamin A 12.2% Vitamin C 158.8%

Calcium 543.3% Iron 468.8%

*Based on a 2000 Calorie diet

Pan Browned Ham With Braised Fennel Recipe