Pan Browned Ham With Braised Fennel
|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)|
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.
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