Ham rolls with grapes and tomato cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | tablespoon | Shallots, chopped fine |
| 1 | cup | Cubed ripe tomatoes |
| 6 | tablespoons | Dry white wine |
| 1 | cup | Heavy cream |
| 1 | pounds | Thinly sliced ham |
| 1½ | cup | Small white seedless grapes |
Directions
1. Preheat the oven to 400. 2. Melt 1 tbsp of butter in a saucepan and add the shallots. Cook briefly, then add the tomatoes. Cook about 10 min., stirring occasionally. Add 4 tbsp of the wine and cook about 3 min. Stir in the cream. Simmer about 15 min. 3. Butter a oval baking dish( a dish measuring about 9 x 12 x 2 in. is ideal). Roll up the ham slices into cigarette shapes not quite 1-in. in diameter.
Arrange the rolls close together in the dish, side by side in a neat row. Melt the remaining butter and brush over the ham rolls. Set aside. 4. Put the sauce through a fine strainer. Return to the saucepan and cook about 5 min. longer. 5. Meanwhile, place the grapes in a small skillet with the remaining wine. Bring to a boil and cook, shaking the skillet, about 3 min. Do not over cook or the grapes will become mushy. They must retain a nice texture and shape. Add the sauce and bring to a boil, stirring. 6. Place the ham in the oven and bake about 5 min., just to heat through. 7. Pour the grapes and the sauce over the ham.
This dish: Roulades de jambon veronique