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Ham Saute with Red Peppers

Cut from a raw ham, crosswise, three slices of ten ounces each and neatly trim off skin all around. Heat thoroughly two tablespoons oil in a sautoir, arrange slice in pan one beside another, cook for eight minutes on each side, lift up and dress on a dish.

Split six Spanish red peppers in halves, place them in the sautoir and fry for two minutes on each side, remove and place on top of the ham. Remove oil from pan, pour into it half a gill water, a gill tomato sauce, two tablespoons sherry and half teaspoon chopped parsley. Mix well at the bottom to detach ham glaze, let reduce to half the quantity, then pour it over ham and serve.