Braised spring onions, cooked in chicken stock, are excellent combined with country ham.
Another tasty side dish features Vidalia onions and ham crumbles. From the files of Chef Gerry Klaskala of Aria in Atlanta, this recipe might stand as a main entrée as well.
Vidalia Onion Committee Offers Recipes
Prep time: 1 hour
Cook time: 45 minutes
2 teaspoons butter
1 tablespoon garlic, minced
1 tablespoon ginger, minced
4 ounces country ham, thinly sliced and finely chopped (ham may be thinly sliced and roughly chopped and then placed into food processor and pulsed until finely chopped)
1 teaspoon crushed red pepper flakes
4 Vidalia onions, cut in half; leave 2 to 3 inches of stem
1/2 teaspoon kosher salt
1 tablespoons olive oil
1 teaspoon butter, unsalted
1/3 cup chicken stock
Heat heavy bottom skillet. Add butter and garlic; cook until fragrant and garlic is just beginning to brown. Add ginger and cook for another minute. Add country ham and continue to cook and stir.
Reduce heat and cook for another 30 minutes. It should look dry and crumbly. Season with crushed red pepper flakes. Taste; your country ham it may not be as salty as mine and might need a little salt. Set aside.
Season Vidalia Spring Onions with salt.
Heat heavy bottom skillet. Add olive oil and butter. Place onions cut side down, lower heat to medium and cook until caramelized. Turn onions over and continue to cook for 3 to 4 more minutes.
Transfer onions to casserole. Add chicken stock and cover tightly with foil. Place casserole into heated 350°F oven for 30 to 45 minutes, or until onions are tender.
When ready to serve, remove foil from onions and sprinkle generously with country ham crumble. Yields 8 servings, as a side item.
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