Tranches de Jambon a la Normande

simple but refreshing dish from France, Tranches de Jambon a la Normande (trahnsh dch jahm-bohn ah lah nawr-mahnd) may be served with croquette potatoes and French beans.

4-6 SERVINGS

1½ oz. butter

2 lb. lean cooked ham, cut into :’-inch slices

4 tart green apples, peeled, cored and sliced

2 oz. – cup soft brown sugar

8 fl. oz. single cream

2 teaspoon ground cinnamon

2 teaspoon ground allspice

1 tablespoon finely chopped fresh parsley

Preheat the oven to moderate 350 2F (Gas Mark 4, 180°C).

In a large frying-pan, melt the butt clover moderate heat. When the foam subsides, add half the ham slices and cook for 1 minute on each side. Using a slotted spoon, transfer the ham slices to a shallow ovenproof dish. Set aside. Cook the remaining ham slices in the same way. Remove the pan from the heat.

Lay the apple slices over the ham and sprinkle with the sugar. Place the dish in the oven and bake for 15 minutes.

Meanwhile, in a medium-sized bowl, beat the cream, cinnamon and allspice together. Remove the dish from the oven and pour over the cream mixture. Return the dish to the oven and continue baking for a further 5 minutes or until the sauce is hot.

Remove the dish from the oven, sprinkle over the parsley and serve.

Tranches de Jambon en Piperade <(

An easy, but very tasty and presentable dish, Tranches de Jambon en Piperade (trahnsh deh jahm-bohn on pec-pchr-add) is an excellent dish for a busy cook. Serve with plain boiled or sauteed potatoes.

12 oz. butter

2 lb. lean cooked ham, cut into ;’,-inch slices

2 large onions, finely chopped

2 garlic cloves, crushed

1 large green pepper, white pith removed, seeded and chopped 1 large red pepper, white pith removed, seeded and chopped 6 large tomatoes, blanched, peeled, seeded and sliced juice of

½ lemon

1 teaspoon salt

1 teaspoon black pepper

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add half the ham slices and cook for 1 minute on each side. Using a slotted spoon, transfer the ham slices to a shallow ovenproof dish and set aside. Cook the remaining slices in the same way.

Preheat the oven to moderate 350°F Gas Mark 4, 180°C).

Add the onions and garlic to the butter in the pan. Fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Remove the pan from the heat.

Sprinkle the green and red peppers and the tomatoes over the ham. Pour the onions, garlic and cooking juices over the peppers and tomatoes. Sprinkle over the lemon juice, salt and pepper. Place the dish in the oven and bake for 20 minutes.

Remove the dish from the oven and serve at once, straight from the dish.

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