Marinated hamlaps with provencal tomato sauce

Name: marinated hamlaps with provencal tomato sauce
Total time: 40 min
Yield: 4
Ingredients: 750 gram ham; 1 onion; 2 clove garlic; 2 teaspoon dried Provençal herbs; 250 milliliters Red wine; 50 gram butter; 750 milliliters meat broth from tablet; 2 tin can peeled tomato

Ingredients

750 gram ham
1 onion
2 clove garlic
2 teaspoon dried Provençal herbs

250 milliliters Red wine
50 gram butter
750 milliliters meat broth from tablet
2 tin can peeled tomato

Directions

Strain the meat and collect the marinade. Remove the garlic cloves from the marinade.
Heat the butter in a frying pan and fry the meat quickly around brown.
Add the stock, the peeled tomatoes and the garlic cloves. Cook the meat with the lid on the pan for 10 minutes.
Pour the marinade into the pan and let the meat roast on a low heat for another 20 minutes without the lid.
If necessary, bind the moisture with a bit of water-filled cornstarch, or 'all-tie'. Eat cooked rice or a type of pasta with this dish, for example fusilli.