Ham in a pepper and tomato sauce, an old and well-used recipe for leftover boiled or baked ham.
Cut ham into thick slices and brown in hot olive oil. Transfer to a shallow casserole dish. Fry a sliced onion,
a crushed clove of garlic and a thinly sliced red pepper for a few minutes until starting to soften. Add 4 – 5
chopped tomatoes together with a good glug of dry white wine (or dry vermouth), bring to a gently simmer, season
with freshly ground black pepper, cover and simmer for 15 to 20 minutes, until the tomatoes have broken down into
a thick sauce. Pour over the ham slices, cover the casserole and bake in a 170°C oven for 30 minutes, adding
a little water if it starts to dry out. Serve, garnished with chopped parsley, with new potatoes and a green veg.