How to make it

  • Preheat oven to 325.
  • Wash the lettuce and place th eheads, whole, in a large saucepan.
  • Cook, covered, in a small amount of salted water for 2 minutes.
  • Drain in a colander and let cool.
  • Squeeze out any remaining water and pat dry with a towel.
  • Cut each head in half, trimming the bottom if necessary.
  • Place half of the smoked ham in the bottom of a greased casserole, and top with the lettuce halves.
  • In a skillet, saute the carrots and shallots in the butter, oil, and herbs until they are tender.
  • Top each lettuce half with the sauteed mix and then top with the remaining ham.
  • Add the stock to the casserole and cover tightly.
  • Bake for 1 hour.
  • With a slotted spoon, transfer the lettuce halves to a serving dish and pour the pan juices over them. Serve hot.

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