Oyster Stew with Virginia Ham

Oyster Stew with Virginia Ham


  • 5 ounces Virginia ham
  • 2 tablespoons unsalted butter
  • 1 shallot, minced (about 1/4 cup)
  • 1/2 cup apple cider
  • 2 cups heavy cream
  • 24 oysters, shucked, liquor reserved (about 1/2 cup)
  • Kosher salt and freshly ground pepper
  • Oyster crackers or toasted bread, for serving

Cooking Directions

    • Using 2 forks, shred ham into bite-size pieces. (You should have 1 cup.)

    • In a saucepan, melt butter over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in ham. Increase heat to high and add cider; cook, stirring occasionally, until liquid is reduced by half, about 3 minutes. Reduce heat to medium, add cream, and heat through, stirring often, until just bubbling, 5 to 6 minutes.

    • Stir in oysters and liquor; cook until oysters turn opaque and begin to curl, 1 to 2 minutes. Lightly season with salt and pepper. Divide among 4 bowls and serve, with crackers and more pepper.