Creamed Oysters and Ham

Directions

1. 1
   In a small saucepan, reduce the 1 cup of oyster liquor by half over moderate heat.
2. 2
   In a medium saucepan, combine the reduced cream with the cayenne.
3. 3
   Strain the reduced liquor into the cream.
4. 4
   Set aside and keep warm while you make the Buckwheat Cakes.
5. 5
   To serve, fold the oysters into the warm cream mixture and cook over moderate heat just until the edges begin to curl.
6. 6
   Stir in the ham.
7. 7
   Keep warm.