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.
Serves4
CostModerate
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Mealdinner
Taste and Texturecreamy, rich, salty
Ingredients
- 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
Instructions
-
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.
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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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