Tag Archives: ham

Holiday Ham, Three Ways


Yield Serves 16-20

Ingredients

For the ham:

One 12-14-pound cured and smoked bone-in ham, preferably with a layer of fat

Choose Tangy Peach Mustard:

1 1/2 cups peach preserves
1 cup Dijon mustard (preferably country Dijon)
1/2 cup cider vinegar
1 tablespoon fresh thyme leaves
4 medium shallots, finely chopped (about 1 1/3 cups)

Or choose Sweet and Spicy Jerk:

1 1/2 cups hot pepper jelly
3/4 cup orange juice
3 tablespoons finely grated garlic
3 tablespoons finely grated ginger
3 tablespoons whole allspice, crushed
1 tablespoon cayenne pepper

Or choose Smoky BBQ Maple:

1 cup pure maple syrup
1/4 cup smoked paprika
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons coarsely ground black pepper

For serving:

Biscuits or soft dinner rolls
Spicy Honey Mustard
Pickles

Special Equipment:

A roasting pan with rack

Preparation

Preheat oven to 350F, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep.

For Tangy Peach Mustard Ham or Sweet and Spicy Jerk Ham:

In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).

For Smoky BBQ Ham:

Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere.

Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 400°F.

Return ham to oven uncovered. Bake until glaze has caramelized and the ham’s internal temp reads 135°F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.

Let rest 10 minutes before carving. Serve with biscuits or rolls, mustard, and pickles.

Do Ahead: Glazes can be made up to 3 days in advance and refrigerated. Rub (without maple syrup) can be made up to 1 month in advance and kept at room temperature.

Cooks’ Note: Country Dijon is a rustic blend of Dijon and whole grain mustard.
———————————-

Advertisements

Slow Cooker Red Beans & Rice

Ingredients

1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 – 3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 – 2 tablespoon salt, according to your taste
1 – 2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Directions

These directions are long because I am covering the method quite thoroughly for new-comers.

Soak beans: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It’s better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.

A few personal tricks: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) – this is the water I will use to cook my beans.

Place in crockpot: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.

Cover with hot water: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.

Quickly: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.

Cook: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.

Once cooked: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.

Add: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.

Now: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don’t cover.

Rinse your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.

Cover rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.

Sprinkle with hot sauce and/or more Tony’s if you want it spicy like I do.

Serve with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
———————————————-

Mini Ham & Cheese Quinoa Cups

Makes 28 mini cups

Ingredients

2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons Parmesan cheese
2 green onions, sliced
salt & pepper

Directions

Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and mix to combine.

Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.

Bake for 15-20 minutes, or until the edges of the cups are golden brown.

Let cool for at least 5 minutes before removing from the mini muffin tin.
————————————-

Amish Bean Soup

Ingredients

1 lb. dried navy beans
1/2 qts. water
1 meaty ham bone (1 1/2 lbs.)
1 clove garlic, minced
1 sm. bay leaf
1 c. cubed potatoes
1 c. celery, diced
1 c. chopped onions
1 c. carrots, cubed
Salt
Pepper

Directions

Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.

Then add the ham, garlic, and bay leaf to beans.

Cover; simmer for 2 hours.

Add the vegetables, salt, and pepper to taste.

Simmer for 1 hour longer.

Remove the ham bone, cut off the meat and dice it. Add to the soup.

Reheat the soup almost to boiling; then remove the bay leaf and serve.
——————————————–

Veggie, Ham & Cheese Rice

Ingredients

2 tablespoons butter
1/2 medium onion, diced
1 large carrot, peeled & diced
1 ear yellow sweet corn
2 cups steamed broccoli florets
4 oz. deli ham, diced
1 can condensed cream of chicken soup
salt & pepper, to taste
2 pinches ground thyme
1 cup long grain white rice
2 cups water
1 1/2 cups grated medium cheddar cheese

Directions

Preheat oven to 350 degrees. Lightly grease baking dish and set aside. {Use a 9×9 square dish or one that is slightly larger.}

Place large skillet over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. Stir in broccoli and cream of chicken soup. Once soup starts to melt into the veggies, add in seasonings, rice and water. Stir to incorporate and remove any lumps. Melt cheese into mixture and pour entire contents of skillet into prepared baking dish. Bake 40 minutes or until rice is completely cooked and no liquid remains. Serve hot.

serves 4
———————————-

Baked Ham

Ingredients

1 very lean large ham with bone in
1/2 cup brown sugar
1/2 cup butter
30 whole cloves
1 can pineapple rings in juice

Instructions

Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.

Place ham in roasting pan face-down. With a good sharp knife score the skin in “checkerboard” fashion. On each “square” push one clove into middle of the square. Continue this until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham.

Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings and place back in the oven for 1/2 hour. Remove from oven, baste again and serve.
———————————-