Recipes Turnip and Hickory Smoked Ham Fricassee
Jones All Natural Uncured Hickory Smoked Ham is perfect for making ham steak. The creamy mushroom and turnip sauce makes this meal perfect for a special evening or when you want to impress your guest.
Turnip and Hickory Smoked Ham Fricassee
Serving size: 225 minutes
- 2 slices Jones Dairy Farm Hickory Smoked
- Ham, cut into 2cm
- 2 turnip, cut into bite size
- 4 cremini mushroom, slice in 5mm
- 20g butter
- 100ml white wine
- 200ml heavy cream
- 1 tablespoon flour
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish (optional)
- 60g tagliatelle pasta
- Salt to taste
- 1 tablespoon olive oil
- 1/2 tablespoon parsley, thinly chopped
- 1Coat both sides of Hickory Smoked Ham with flour.
- 2Add olive oil to a heated pan and cook Hickory Smoked Ham each side for a couple minutes to brown. Remove Hickory Smoked Ham and set aside.
- 3In the same pan, add butter and saute turnip until slightly brown then add mushroom. Once mushroom is soft, place the Hickory Smoked Ham into pan.
- 4Pour white wine into pan and let it simmer then add heavy cream. Let it lightly simmer for a couple minutes to let the liquid slightly thicken before adding salt and pepper to taste.
Garnish (optional)
- 1Cook tagliatelle according to the packaging and drain.
- 2In a pan, combine pasta, olive oil, salt, and parsley.
This recipe is made using
Jones Dairy Farm Hickory Smoked Ham
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