- 2teaspoons vegetable oil
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- 4ounces country ham, thinly sliced and finely chopped
- 1teaspoon crushed red pepper flakes
- 4 Vidalia spring onions, cut into halves (keeping 2 to 3 inches of stem)
- 1/2teaspoon coarse salt
- 1tablespoon vegetable oil
- 1teaspoon unsalted butter
- 1/3cup chicken stock
- Heat a heavy bottom skillet. Add vegetable oil and garlic and cook until fragrant and garlic is just beginning to brown. Add ginger and cook for another minute. Add country ham and continue to cook and stir. Reduce heat and cook for another 30 minutes. It should look dry and crumbly. Season with crushed red pepper flakes. Taste; your country ham it may not be as salty as mine and might need a little salt. Set aside.
- Preheat oven to 350F.
- Season onions with salt. Heat a heavy-bottom skillet. Add vegetable oil and butter. Place onions cut side down, lower heat to medium and cook until caramelized. Turn onions over and continue to cook for 3 to 4 more minutes. Transfer onions to a casserole dish. Add chicken stock and cover tightly with foil. Place in oven for 30 to 45 minutes, until onions are tender.
- When ready to serve remove foil from onions and sprinkle generously with country ham crumble.
Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.