Ham Rolls Guadeloupe
|Amber rum||1⁄4 Cup (4 tbs)|
|Bechamel sauce/Beef broth||2 Cup (32 tbs)|
|Ham slices||8 (1/4 inch thick)|
|Creamed spinach||1 1⁄2 Cup (24 tbs)|
Add rum to bechamel sauce.
Pour sauce into a skillet and add ham slices; heat thoroughly.
Transfer ham, a slice at a time, to a baking dish, place 3 tablespoons creamed spinach on each slice and roll up.
Secure with picks, if necessary.
Pour sauce in skillet over ham slices.
Broil 4 inches from heat about 5 minutes, or until warmed and glazed.
Serve with bananas a antillaise