Home › The World's Kitchen › Ham, Champagne Sauce

Ham, Champagne Sauce

Procure three slices ham, sawn crosswise, of three-quarters of a pound each Trim off skin all around, slightly flatten them. Season with half teaspoon white pepper. Heat two tablespoons melted butter in a sauteuse, arrange in the slices of ham, one beside another, and nicely fry eight minutes on each side. Arrange on a hot dish. Remove fat from pan (save it for frying purposes). Pour a champagne sauce in same pan, mix well at bottom so as to retain flavour of the ham, and boil five minutes. Pour sauce over the ham and serve.