Fennel Baked With Ham and Tomatoes

By Moira Hodgson

Published March 30, 1991

Total Time
40 minutes
Rating
4(9)
Comments
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Featured in: FOOD; Italian Dishes Make Good Use of the Leftover Ham

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Ingredients

Yield:4 servings

  • 4 medium heads of fennel, cut in quarters

  • ½ cup extra-virgin olive oil

  • 1 clove garlic, minced (green part removed)

  • 4 slices cooked ham, cut in strips

  • 2 cups Italian tomatoes, chopped, with their juice

  • Coarse salt and freshly ground pepper to taste

  • ½ cup dry bread crumbs

  • ½ cup freshly grated Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 29 milligrams cholesterol; 501 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 9 grams fiber; 924 milligrams sodium; 17 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees.

  2. Step 2

    Blanch the fennel blubs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add garlic, fennel and ham, cook over a medium heat until they just begin to turn golden.

  3. Step 3

    Add tomatoes, salt and pepper. Cook over low heat five minutes.

  4. Step 4

    Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

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Ratings

4 out of 5
9 user ratings
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Comments

joanhc

Funny to see that no one has ever left a note here. This old recipe from the 90s turns out to be a very good way to use leftover ham without using a creamy sauce or much cheese. Cutting the recipe in half I used 8 ounces of ham, a 15 oz can of fire roasted chopped tomatoes, and 2 small fennel bulbs, sliced rather than quartered. I've also made it with mushrooms. Very nice on rice.

Name

Excellent. I used a whole can of tomatoes and (cooked it down so it wouldn't make the topping soggy), upped the garlic and added some sort of herb mix that seemed like it would go. Keep thinking about dropping in some feta. Served over rice. Agree with the other comment that it's nice to have a non-creamy way to use up a ham.

Alan

A bland dish. I increased the garlic and added some rosemary and thyme, which helped a bit. I used 2 fennel bulbs instead of 4. Seemed like the tomatoes overpowered the subtle aromatic quality of the fennel.

joanhc

Funny to see that no one has ever left a note here. This old recipe from the 90s turns out to be a very good way to use leftover ham without using a creamy sauce or much cheese. Cutting the recipe in half I used 8 ounces of ham, a 15 oz can of fire roasted chopped tomatoes, and 2 small fennel bulbs, sliced rather than quartered. I've also made it with mushrooms. Very nice on rice.

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