Ingredients:
At the deli, ask for 1 1/2 lbs. thick sliced Dietz & Watson® Maple Glazed Smoked Ham (brush with oil and grill)
- 1 Vidalia sweet onion (diced, or other sweet onion, like Mayan)
- 3 cups fresh sweet corn (cut from the cobb)
- 12 new potatoes (small, yellow skin, cooked and quartered)
- 1/3 cup chopped chives
- 1 cup chicken broth
- Kosher salt
- 1/4 cup sweet butter
- Ground black pepper
Instructions:
Make the corn and potato ragout. In a meduim size sauce plan, boil potatoes in water until barely tender, remove from water, let cool and cut into quarters. In a medium size sauce pan, cook onions and a little butter over meduim heat. Do not brown them. Add chicken broth and let simmer for two minutes. Add potatoes and corn. Continue simmering for a shirt time. Potatoes should be soft but whole, and the corn should be firm. Remove from heat and add remaining butter, stirring until melted. Add chives and season to taste. Serve warm. Grill the Maple Ham Slices and arrange on plate with the ragout.