Wednesday, September 22, 2010
Meat in a can?
A couple of months ago I was working on a Spam recipe for a contest. Every time I mentioned it on Facebook, I always got a ton of comments/responses. Outside of Hawaii, most people think of Spam and just cringe. I figured I'd share this recipe to show that you can get great food out of that famous can. To make it a little safer for the rest of us, I used cooked ham (country ham, in this case), instead of Spam. If you want the original effect though, replace the ham with a 12 oz can of low sodium Spam, cubed. One advantage of the Spam, or most processed ham products, in this recipe is that they will carmelize a bit during the sauteeing, which really helps improve their taste.
Ham and Asparagus in Sparkling Cider Sauce
1/2 tbsp sesame oil
1 medium onion, large dice
1 clove garlic, minced
1/2 tsp thyme
1/2 tsp sage
1/2 tsp black pepper
1 tsp salt
1.5 cups cooked ham, cubed
1 cup sparkling cider
18 stalks asparagus, cut into 1 inch pieces
1. Put oil in pan over medium low. Add onions, garlic and seasonings and cook for 5 minutes, stirring occasionally (don't let the onions burn!).
2. Add the ham and turn the heat up to medium. Cook for 5-7 minutes, stirring regularly.
3. Remove pan from heat and carefully add the cider. The cider will splatter a bit when it hits the hot oil, so be careful.
4. Put pan back on burner and turn heat to high. Add asparagus and cook for 4-6 minutes until asparagus is cooked, but still firm.
5. Serve! This dish is great with brown rice, or served over an end of crusty bread, as I did in the picture (though you can't see it under the meat and asparagus)