Creamed Oysters and Ham
Serve this with Buckwheat Cakes
NotesIf the ham is very salty, let it steep in ½ cup milk for 15 to 20 minutes.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturecreamy, rich, salty
- 16 to 20 large oysters, shucked with 1 cup of liquor reserved (4 to 5 oysters per person)
- 1 cup heavy cream, reduced over moderate heat by half
- 1/8 teaspoon cayenne pepper
- ¾ cup cured ham, cut into long, thin, slivers
In a small saucepan, reduce the 1 cup of oyster liquor by half over moderate heat.
In a medium saucepan, combine the reduced cream with the cayenne. Strain the reduced liquor into the cream. Set aside and keep warm while you make the Buckwheat Cakes.
To serve, fold the oysters into the warm cream mixture and cook over moderate heat just until the edges begin to curl. Stir in the ham. Keep warm.