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Ham In Cream Sauce Recipe
|Cooked ham slices||1 Pound|
|Dry white wine||1 Cup (16 tbs)|
|Mushrooms||2 Cup (32 tbs), sliced|
|Lemon juice||1 Tablespoon, strained|
|Shallot||1 Teaspoon, finely chopped|
|Tomatoes||4 , peeled, seeded and roughly chopped|
|Heavy cream||1 Cup (16 tbs)|
Calories 494 Calories from Fat 326
% Daily Value*
Total Fat 37 g57%
Saturated Fat 21.6 g107.9%
Trans Fat 0 g
Cholesterol 114.5 mg
Sodium 135.3 mg5.6%
Total Carbohydrates 10 g3.4%
Dietary Fiber 2 g7.9%
Sugars 4.8 g
Protein 23 g45.5%
Vitamin A 45.9% Vitamin C 31.4%
Calcium 6.3% Iron 4.3%
*Based on a 2000 Calorie diet
Place the mushrooms in a saucepan with the lemon juice, water and half of the butter.
Cover and cook over high heat until they come to a foaming boil.
Strain the mushroom liquid into another saucepan, reserving the mushrooms.
Add the remaining wine and the shallot to the mushroom liquid and cook the mixture, uncovered, over high heat until reduced by half.
Add the tomatoes and cook for 20 minutes to reduce again.
Add the cream and cook until the sauce is thick.
Drain the juices from the ham dish into the sauce, and correct the seasoning of the sauce with salt and pepper.
Take the sauce off the heat and whisk in the remaining butter.
Spread the mushrooms over the ham, and cover the mushrooms and ham with the sauce.