Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Fresh ham

  2. 2 lbs 908g / 32oz Smoked ham

  3. 2 Carrots - thickly sliced

  4. 2 Onions - quartered

  5. 3 tablespoons 45ml Tomato paste

  6. 2 Bay leaves

  7. 1 cup 237ml White wine

  8. 1 Water

  9. 10 Roma tomatoes - julienned

  10. 2 White onions - thinly sliced

  11. 4 Garlic cloves - sliced

  12. 1 Peeled whole tomatoes - (10 oz)

  13. 1 cup 62g / 2 1/5oz Sun-dried tomatoes - julienned

  14. 1/4 cup 59ml Sherry vinegar Oil - for sauteing Salt - to taste Freshly-ground black pepper - to taste Cooked yellow rice - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the fresh and smoked ham into large pieces about 3 inches by 3 inches and set aside. In a large stockpot, saute the carrots and onions. Add 3 tablespoons of tomato paste and carmelize the mixture. Add the pieces of fresh and smoked ham. Add enough water to cover (approximately 1 gallon). Add the bay leaves and white wine and then bring to a boil and cook until very tender, about 1 1/2 hours, adding more water as needed. Strain and reserve the liquid. Shred the meat and set aside. In a medium-size skillet, saute the julienned tomato and onion. Add the garlic cloves. Crush the canned tomatoes by hand and add to the mixture. Add the sun-dried tomatoes. Add the Sherry vinegar and cook for 5 minutes. Add the shredded ham and slow cook for 15 minutes (add the reserved cooking liquid from the ham to keep stew moist at all times). Season with salt and pepper and serve with yellow rice. This recipe yields 6 servings. Description: "{Salpicon De Jamon}"


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