River Wissey Lovell Fuller

Hereford Ham

October 2005

Another delicious recipe to tickle your taste buds

(serve 2 to 3)


A 190 g / 7 oz can of lean sweet-cure ham

15 g /1/2 oz butter or margarine

1 medium sized onion, coarsely chopped

1 small cooking apple

1 level tablespoon of plain flour

2 tablespoons apple juice or cider

A 175 g / 6 oz carton of double cream

Salt and pepper

Chopped parsley


1. Prepare a cool oven, Gas 2, 300 degreesF, 150 degreesC. Place a medium-sized serving dish on centre shelf to heat through.

2. Cut the ham into 6 to 8 slices and arrange down the centre of the heated serving dish.

3. Cover, foil will do, and place in the oven until the sauce is ready.

4. Melt the margarine or butter in a frying pan, add the onion and cook without browning for 5 minutes.

5. Peel, quarter and core the apple. Cut into fairly thin slices.

6. Add the apple to the onion and cook for 5 minutes until the onion is soft but the apple is still a little crisp.

7. Sprinkle the flour over the onion and apple mixture.

8. Stir in the apple sauce or cider, the cream, salt and pepper. Cook gently, stirring, for 1 minute.

Spoon over the ham, sprinkle with chopped parsley.

The Village Kitchen

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