Posted:
Sunday, September 06, 2009 7:41 PM
A fabulous fall appetizer! Or just use whole ham slices to make a great dinner entrée.
Ingredients:
2 T. oil
1/4 lb. smoked ham, thinly sliced
1 tsp. coarse cracked black pepper
3 oz. Chef Mark Alan’s Apricot-Dijon Glaze
1 baguette
pan spray
Directions:
Preheat oven to 375 degrees. Slice baguette into 1/2 inch slices. Spread out single layer on a cookie sheet and lightly spray with pan spray. Toast in oven until lightly brown. Remove and set aside to cool. Cut sliced ham into 1 1/2 inch pieces. Heat oil and cracked black pepper in skillet over medium heat. Lightly sear ham slices, turn heat down and add Chef Mark Alan’s Apricot -Dijon Glaze to pan and heat for 1 more minute. On each baguette slice place 1 piece of glazed ham. Serve warm.