One of our old favourites with leftover ham!
Fry slices of ham until lightly browned on each side, then place in a shallow casserole dish. Fry a sliced onion and a crushed clove of garlic
until softened, then add chopped tomatoes and a half glass of dry white wine or dry vermouth, bring to a boil and simmer for 12-15 minutes,
until the tomatoes are breaking down and the sauce thickening. (You could also add a chopped red pepper with the onions, if you wish. This time I didn’t.)
Pour the tomato mixture over the ham, put a lid on the casserole and bake in a 170°C oven for about 30 minutes.