More ham! …seriously folks, with only 2 adults and a 3 year old eating, a single ham will feed you for a full week at every meal if you can stand it. Today we’re doing a little bit of dietary cultural tourism.
12 (1/4 inch thick) ham slices
1 c port wine
3/4 c heavy cream
1 tsp curry powder
1/4 c tomato puree
1 Tbsp butter
Start by placing your ham in a shallow dish and pouring your port over it. Allow it to marinate overnight in the fridge. …ok, now if you don’t have time for that, put everything in a vacuum sealing bag and suck the air out of it. We’re terrible at remembering to marinate things so we typically wind up marinading with vacuums. Better living through science ladies and gentlemen.
Once your ham is good and wine soaked, start your oven preheating to 425 degrees.
Remove your pork from your port, pouring the port into a bowl. Roll the slices of ham lengthwise and sandwich them into a baking dish side by side. Mix your cream, curry and tomato puree into the bowl with the port. Pour the mixture over the slices of ham, covering them evenly. Dot the top of each slice with butter.
Bake everything, uncovered, for around 45 minutes until the tops of the slices begin to brown.
Now, I haven’t got a drop of Swedish blood in my body, but this recipe gets a big ol’ Muppet’s Swedish Chef “YAH!” from me. I expected it to be good, I did not expect it to be anywhere near as good as it was.
Everybody loved this. Even if G did refuse to call it anything but chicken. We pick our battles.