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

Kid FriendlyYes

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


  1. In a small saucepan, reduce the 1 cup of oyster liquor by half over moderate heat.

  2. 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.

  3. 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.


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