Pan Browned Ham With Braised Fennel Recipe
Ingredients
| Fennel | 1 pound | |
| 2 teaspoons olive oil or salad oil | ||
| Cooked ham slice | 1 | |
| 1/3 cup dry white wine or regular-strength chicken broth | ||
| 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.
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.
Chef
