A quick and easy recipe for left-over ham. Quickly brown thick slices of cooked ham in hot olive oil, remove and set aside.
Fry finely chopped shallots until softened, then add a half glass of marsala wine and a half glass of chicken stock. Simmer
for a few minutes, then add chopped sage and return the ham to the sauce. Simmer for a few more minutes, until the sauce is
nice and syrupy, and serve with roasted little potatoes and green beans. As an added garnish, fry a few sage leaves in ½ inch
hot oil until crispy.