If you’ve been reading my ramblings for awhile, you might remember our Christmas ham (Newsom’s Country Ham, posted January 14, 2011) from Col. Bill Newsom’s Country Hams in Princeton, Kentucky (newsomshams@yahoo.com).  I had quite a lot of it remaining after the holidays so I sliced it and packed it up in small amounts and froze it for the future.

Last week, the future was now.  I had some beautiful radicchio – which I always buy just because it is so beautiful – and didn’t want to use it in a salad.  I decided to mix it up with some of the leftover ham for a quick braise as a side for grilled pork chops.  It was so delicious and, now that I think of it, the mix would have also made a great toss with some pasta and evo.

1 tablespoon olive oil

1 cup country ham slivers (you could also use any nicely smoked ham or

prosciutto)

1 teaspoon minced garlic

2 heads radicchio, well-washed and cut into thick ribbons

¼ cup nonfat, low sodium chicken broth

½ teaspoon frozen orange juice concentrate

½ teaspoon freshly grated orange zest

Salt and pepper to taste

1 tablespoon balsamic vinegar (preferably white balsamic)

Heat the olive oil in a large sauté pan over medium heat.  Add the ham and garlic and cook, stirring frequently, for 4 or so minutes or just until starting to color.  Add the radicchio and toss to combine.  Continue to cook, stirring frequently, for about 3 minutes or until the radicchio begins to color.  Add the broth, orange juice concentrate, and orange zest, stirring to blend well.  Season with salt and pepper.  Lower the heat, cover, and cook for about 15 minutes or until the radicchio is very soft and the mixture is well-flavored.

Remove from the heat and drizzle with the balsamic vinegar.