Spanish Slow Cooked Ham With Sherry Vinegar And Tomato - ..

Recipe Ingredients

2 lbs	908g / 32oz	Fresh ham
2 lbs	908g / 32oz	Smoked ham
2		Carrots - thickly sliced
2		Onions - quartered
3 tablespoons	45ml	Tomato paste
2		Bay leaves
1 cup	237ml	White wine
1		Water
10		Roma tomatoes - julienned
2		White onions - thinly sliced
4		Garlic cloves - sliced
1		Peeled whole tomatoes - (10 oz)
1 cup	62g / 2.2oz	Sun-dried tomatoes - julienned
1/4 cup	59ml	Sherry vinegar
		Oil - for sauteing
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cooked yellow rice - for serving

Recipe Instructions

Cut the fresh and smoked ham into large pieces about 3 inches by 3 inches and set aside.

In a large stockpot, saute the carrots and onions. Add 3 tablespoons of tomato paste and carmelize the mixture. Add the pieces of fresh and smoked ham. Add enough water to cover (approximately 1 gallon). Add the bay leaves and white wine and then bring to a boil and cook until very tender, about 1 1/2 hours, adding more water as needed. Strain and reserve the liquid.

Shred the meat and set aside.

In a medium-size skillet, saute the julienned tomato and onion. Add the garlic cloves. Crush the canned tomatoes by hand and add to the mixture. Add the sun-dried tomatoes. Add the Sherry vinegar and cook for 5 minutes. Add the shredded ham and slow cook for 15 minutes (add the reserved cooking liquid from the ham to keep stew moist at all times). Season with salt and pepper and serve with yellow rice.

This recipe yields 6 servings.

Description:

"{Salpicon De Jamon}"

Source:
MELTING POT with Alex Garcia - (Show # MP-1C29) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.