| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Grains | Ham, Sauces, Fruits | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | tb | Shallots, chopped fine |
| 1 | c | Cubed ripe tomatoes |
| 6 | tb | Dry white wine |
| 1 | c | Heavy cream |
| 1 | lb | Thinly sliced ham |
| 1 1/2 | c | Small white seedless grapes |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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