Prep 15 mins
Cook 15 mins
A real down home recipe and so simple. i can never find green tomatoes but use less ripe ones..serve with eggs on the side.
- 4 -6 tablespoons butter or 4 -6 tablespoons oil, for frying
- 4 slices country ham, about 1/2 inch thick
- 2 -3 green tomatoes, cored, sliced 1 1/2 inch thick, and soaked in milk
- all-purpose flour, seasoned with
- salt & freshly ground black pepper
- 1 pinch sugar
- reserved cooking fat
- 1⁄3 cup all-purpose flour
- 2 cups milk
- salt & freshly ground black pepper, to taste
- Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
- Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
- While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
- Pour the gravy over the ham and tomatoes and serve immediately.
great stuff made for southern leg of the quest cakepops on parade easy peazy my pic didnt come out sorry
This is correct, a real down-home, pull the last green tomato from the plant, wonderful, enchanting taste of goodness. I followed this exactly, except halving this for 2. I used 2 small ham steaks, melted into the butter, and we loved the green tomatoes, sauted' in the essence of ham steaks, then topped off with a bit of sugar. This is exactly how my mother, and her mother made them, and I love them exactly prepared this way. Oh yum, the milk gravy is an absolute must to be able to grasp all the flavors of the meal, and goes perfectly with the ham and tomato. Couldn't of been easier. Made for *Everyday is a Holiday* October 2009