Sauté of Smithfield Ham

Assemble these supplies:

• Large red bell pepper
• 3 medium-size zucchini (about 1 1/2 pounds total weight) 2 1/2 pounds jicama, or 2 1/2 pounds turnips
• 1/2- to 3/4-pound slice Smithfield ham, smoked country ham, or prosciutto
• Large lemon
• 1 stick unsalted butter
• Freshly ground pepper

Steps in preparation:

1. Rinse red bell pepper and zucchini; dry with paper towels. Halve, core, and seed pepper; trim zucchini. Peel jicama. Cut vegetables into 1/4-inch-thick julienne.
2. Trim fat from ham and discard. Cut enough ham into 1/4- inch-thick julienne to measure 2 cups; reserve remainder for another use.
3. Squeeze lemon and place juice in small heavy-gauge saucepan. Bring to a boil over medium heat, and reduce to about 1 tablespoon, 2 to 3 minutes. Remove pan from heat and allow to cool slightly.
4. Cut 6 tablespoons butter into small pieces. Add to lemon juice, piece by piece, beating after each addition until incorporated. It may be necessary to warm mixture briefly, over very low heat, but butter must soften, not melt, in juice. When thoroughly combined, set aside.
5. Melt remaining 2 tablespoons butter in large wok or sauté pan over medium heat. When butter foams, add red pepper, zucchini, jfcama, and ham, and sauté, stirring and tossing with wooden spoons, until vegetables are well coated with butter and starting to cook. Add 2 tablespoons water and continue to sauté, stirring and tossing until vegetables are crisp-tender, about 4 minutes.
6. If more than 2 or 3 tablespoons liquid remain in pan after vegetables are done, pour off.
7. Remove pan from heat, add lemon butter, and toss vegetables until evenly coated. Add pepper to taste and transfer to serving platter.