A deliciously different hors d’oeuvre or light main dish, Jambon aux Echalotes (jawm-bohn oh-zcss-shah-loht) is very easy and quick to make.
2 oz. butter
6 thin slices prosciutto, or other similar ham
4 shallots, finely chopped
2 teaspoon salt
2 teaspoon white pepper
2 tablespoons sugar
2 fl. oz. cider vinegar
In a medium-sized frying-pan, melt
1 tablespoon of butter over moderate heat. When the foam subsides, reduce the heat to low and add the ham slices. Cook gently for 1 to 2 minutes to heat the ham through, being careful not to brown it. With a slotted spoon or tongs, remove the ham slices and set them aside.
Add the remaining butter to the cas-serole and melt it over moderate heat. When the foam subsides, add the shallots and cook, stirring frequently, for 4 to 5 minutes, or until they are soft and translucent but not brown. Add the salt, pepper, sugar and vinegar to the pan and cook, stirring occasionally, for 3 to 4 minutes, or until the liquid has reduced almost to nothing. Remove the pan from the heat.
Meanwhile, roll up the ham slices and place them in a warmed serving dish. Pour the shallot mixture over and around them and serve at once.