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1 tbsp Olive Oil

½ lb Country Ham cut into small pieces

¼ cup diced Onions

1 tbsp Butter

2 ¼ cup Cream or Milk or Half and Half (your choice)

½ tsp Pepper

1 tbsp Roux (make with equal parts butter and flour, melt butter in small pan, add flour, stir to thicken, remove from heat)

Heat oil in stock pot. Add country ham to stock pot and sauté until hot throughout. Do not over cook. Remove ham, leaving the fat. Add onions to the stock pot and sauté until tender. When onions are tender, add butter to melt, and then add cream, ham and pepper. Bring to a simmer, stirring constantly. Add roux, a spoonful at a time, stirring in. Add only enough roux to slightly thicken.

Cook 8-10 minutes.


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