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Pan Browned Ham With Braised Fennel

the.instructor's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Ham

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