Place meat in hot pan and cook without additional fat, unless ham is very lean, in which case a spoonful of drippings should be used. When, the ham is brown, place on platter add milk, (or, for a healthier more nutritious version; with a longer storage life, use a quality pork or vegetable stock to make a veloute-or the true mother sauce) to fat in pan. Add 1 or 2 Tbsp. flour mixed with an equal amount of fat(roux) and cook until thickened. Season and pour over ham. Serves 4.
© Al (Ales-Alexander) D. Girvan 1995. All rights reserved
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