Spanish Slow Cooked Ham With Sherry Vinegar And Tomato Salpicon De Jamon Recipes
SPANISH SLOW COOKED HAM WITH SHERRY VINEGAR AND TOMATO: SALPICON DE JAMON
Steps:
- 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 julienne 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.
SLOW-COOKED HAM
Entertaining doesn't get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles! -Heather Spring, Sheppard Air Force Base, Texas
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola. Rub over ham. Transfer to a 5-qt. slow cooker; add remaining cola to slow cooker. Cover and cook on low until a thermometer reads 140°, 6-8 hours.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1180mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 21g protein.
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- In a large stockpot, saute/fry the carrots and onions. Add in 3 Tbsp. of tomato paste and carmelize the mix. Add in the pcs of fresh and smoked ham. Add in sufficient water to cover (approximately 1 gallon). Add in the bay leaves and white wine and then bring to a boil and cook till very tender, about 1 1/2 hrs, adding more water as needed. Strain and reserve the liquid.
- In a medium-size skillet, saute/fry the julienned tomato and onion. Add in the garlic cloves. Crush the canned tomatoes by hand and add in to the mix. Add in the sun-dry tomatoes. Add in the Sherry vinegar and cook for 5 min. Add in the shredded ham and slow cook for 15 min (add in the reserved cooking liquid from the ham to keep stew moist at all times). Season with salt and pepper and serve with yellow rice.
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