Ham and Mushrooms with Clementine Gravy
Source: Paramount Citrus
Ingredients
Juice from 2 Paramount Citrus clementines
2 tablespoons olive oil
1 shallot, chopped
2 green peppers, sliced
½ lb. mushrooms, sliced
½ cup chicken or vegetable stock
1 tablespoon soy sauce
1 teaspoon cayenne pepper
Salt and pepper to taste
1 lb. left over cooked ham, cut into chunks
Directions
• Juice two clementines with a citrus reamer or juicer; set aside.
• In a large skillet, heat olive oil and sauté, shallots until soft for 3-5 minutes.
• Add green peppers and mushrooms and sauté.
• Add fresh clementine juice, stock, soy sauce, cayenne pepper, salt and pepper to taste.
• Bring to a boil and simmer for a few minutes until sauce starts to thicken.
• Add cooked ham, cook until the ham is heated through and serve.
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Entrée Clementine Ham
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