Country Ham Stew with Sweet Peppers and Cilantro

By John Ash

One of America’s most talented chefs and inspirational cooking teachers, John is known for his creative combinations of foods and flavors. He is the founder of John Ash & Co., in Santa Rose, California, and is Culinary Director of Fetzer Vineyards Wine and Food Center at Valley Oaks.

4 Tablespoons Olive Oil
2 Tablespoons Curry Powder (to taste)
1 Cup Onion, Chopped
1 Teaspoon Garlic, Finely Chopped
1 cup Seeded and Chopped Ripe Tomatoes or Substitute Drained, Canned Diced Tomatoes
1 Cup Red or Yellow Sweet Peppers or a Combination, Coarsely Chopped
1/2 Teaspoon Seeded, Minced Jalapeno or Serrano Chile (or to Taste)
2 Tablespoons Golden Raisins
1 1/2 Pounds Country Ham, Cut into 1/2 inch Cubes
1 Bottle Of Pale Beer
3 Tablespoons Fresh Cilantro, Chopped
Salt and Freshly Grounded Pepper
3 Cups Hot, Cooked Rice, Made from 1 Cup Long Grain Rice

Heat 2 tablespoons of oil and the curry in a large, heavy skillet over moderate heat. Add the onions and garlic and cook until soft, but not brown. Add the tomatoes and cook for a minute or two. Stir in the sweet peppers, chile and raisins. Reduce the heat and simmer for 5 minutes. Add the remaining oil to a separate skillet and heat over moderate heat. Add the ham and cook for 2 to 3 minutes to lightly brown. Add beer, cover and simmer for 5 to 8 minutes. Add the ham and liquid to the vegetables and simmer covered for 5 to 7 minutes more. Uncover, stir in cilantro and season to taste with salt and pepper.

Serve accompanied by hot rice. Serves 4.