Master Recipe - Baked Virginia Ham
Use the leftovers in
1 14 - 16
lb. Ready-to-eat Virginia ham with bone in
whole cloves -- (to spread
over -- surface of ham)
1/4 cup Dijon mustard
1 cup brown sugar
2 cups apple cider
1/2 pound dried apricots
1/2 pound dried prunes
1. Preheat the oven to 350'F. Carefully trim the thick rind and all but about 1/4 inch of the fat from the ham. Using a sharp knife, score a diamond pattern on the surface.
2. Set the ham in a shallow baking pan. Stud the ham with the cloves at the crossed point of each diamond.
3. Brush the mustard all over the ham. Sprinkle the brown sugar on top of the mustard and pat down gently.
4. Pour the cider into the pan. Bake the ham, basting frequently, for 45 minutes. Then add the apricots and prunes to the basting liquid and bake until the ham is glazed and brown, another 45 minutes.
5. Place the ham on a serving platter. Garnish the top with the apricots and prunes from the pan by securing one alternately in each diamond pattern with a toothpick. De-fat the hot pan sauce in a gravy separator and serve it alongside the ham.
Serves 6 to 8 with enough leftovers to create the remaining dishes.
Notes: To stud the ham, you'll need about 30 whole cloves. When I had the Silver Palate, a gourmet takeout shop in New York City, I used to decorate hams with apricots and prunes. The effect was great. Just use 1/2 pound of each.
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2 tablespoons olive oil
1 large onion -- chopped
1 red bell pepper -- cut into
1/2-inch -- dice
1 1/2 cups chopped celery
2 cloves garlic -- finely
minced
2 pounds baked ham -- cut
into 1-inch -- cubes
1 can plum tomatoes -- (28
ounces), with -- the juices
1 cup water or chicken broth
1 1/2 cups long-grain rice
1/4 cup chopped parsley
Salt and pepper -- to taste
1. Place the oil in a large pot over medium-low heat. Add the onion, bell pepper and celery; cook, stirring, for 10 minutes, adding the garlic during the last 5 minutes. Add the ham and cook, stirring, for 5 minutes.
2. Add the tomatoes and water; bring to a boil. Stir in the rice. Reduce heat to a simmer, cover and cook for 20 minutes. Uncover, fluff with a fork, stir in the parsley and season to taste.
Serves 6.
Notes: : Add the garlic for 5 minutes only, to be sure that it doesn't burn. If you like your rice less red, remove a bit of the tomato juice and substitute water.
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For the Vinaigrette
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
Salt and freshly ground black
pepper -- to taste
6 tablespoons olive oil
For the Salad
2 ripe avocados -- peeled,
halved and -- pitted
2 tablespoons fresh lemon
juice
2 pounds baked ham -- cut
into coarse -- slices
2 medium-sized ripe tomatoes
-- halved lengthwise -- and thinly sliced
1 medium-sized red onion --
thinly slivered
2 tablespoons chopped flat-leaf
parsley -- (to 3)
6 cups mixed baby salad greens
-- (mesclun), washed -- and dried
1. Prepare the vinaigrette: Whisk the first five ingredients together in a small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. Set aside.
2. Place an avocado half in the palm of your hand, pitted side down, and cut into large slices from the top down; repeat with the other halves. Toss the avocado slices with the lemon juice and set aside.
3. Place the ham in a large bowl; gently toss with the tomatoes, onion, the reserved avocado slices and parsley. Drizzle with half the vinaigrette and toss.
4. Before serving, toss the greens with the remaining vinaigrette and divide among 6 to 8 dinner plates. Divide the ham salad evenly and serve atop the greens.
Serves 6 to 8.
Notes: : When the ingredients are coarsely sliced, the salad has a rustic and healthful look. The greens add a nice contrast in flavors. Assemble just before serving.
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4 Idaho potatoes -- peeled
and sliced
-- 1/4-inch thick
2 pounds coarsely sliced baked
ham
2 cups grated Swiss cheese
Salt and pepper -- to taste
2 cups heavy cream
1. Place the potatoes in a heavy pot and cover with water. Bring to a boil, reduce the heat and simmer until just tender. Drain well and set aside.
2. Preheat the oven to 350'F. Butter a 9xl3-inch shallow baking dish.
3. Layer half of the potatoes and half of the ham in the baking dish. Cover with half of the cheese and season with salt and pepper. Pour half of the cream over the potatoes. Repeat with remaining ingredients.
4. Place dish on a cookie sheet and bake in the center of the oven for 1 hour. The top should be golden and bubbly. Let sit for 15 minutes before serving.
Serves 6 to 8.
Notes: The best (if not only) dish to serve with this is a crisp green salad dressed with a red-wine or garlic vinaigrette.
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2 tablespoons olive oil
1 large onion -- chopped
1 tablespoon minced garlic
1 tablespoon minced peeled
fresh ginger
2 tablespoons curry powder
1 tablespoon all-purpose flour
1 cup diced -- (1-inch) carrots
1 cup peeled and diced --
(1/2 inch) potatoes
1 Granny Smith apple -- cored
and cut into -- 1/2-inch pieces
3 cups defatted chicken broth
1 cinnamon stick -- (3 inches
long)
1/2 cup dried cherries
1/2 cup fresh or frozen peas
-- (thawed, if frozen)
1 ripe tomato -- seeded and
cut into -- 1/2-inch pieces
1/4 cup chopped flat-leaf
parsley
2 tablespoons chopped mango
chutney
2 cups coarsely shredded baked
ham
Salt and freshly ground black
pepper -- to taste
1 sheet prepared puff pastry
-- (1/2 pound), thawed, -- if frozen
1 large egg
1 tablespoon water
1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook until wilted stirring occasionally, 8 to 16 minutes. Add the garlic and ginger; cook, stirring, 2 to 3 minutes. Sprinkle with the curry powder and flour; cook, stirring constantly, to mellow the flavors, 1 to 2 minutes.
2. Add the carrots, potatoes, apple, broth and cinnamon stick. Bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Then add the cherries, peas, tomato, parsley, mango chutney and ham; cook 5 minutes more. Season with salt and pepper.
3. Meanwhile preheat the oven to 350F.
4. Place the ham mixture in a 2-quart round ovenproof casserole. Remove the cinnamon stick and discard. On a lightly floured surface, roll the puff pastry out to form a circle about 2 inches larger than the diameter of the casserole. Beat the egg with the water, then brush this egg wash around the inside and the outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch and crimp the edges around the rim to form a tight seal. Cut six 2-inch slits in the center of the pastry to release the steam, and brush the pastry with the remaining egg wash.
5. Place the casserole on a baking sheet, and bake until the crust is golden, 40 to 45 minutes. Serve piping hot.
Serves 6.
Notes: : Store-bought frozen puff pastry works perfectly for this dish. Just be sure to roll it out on a lightly floured surface. Also paint the top with an egg wash, so the baked crust will be shiny and golden. A pastry brush works fine.
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1 meaty ham bone
12 ounces dried green split
peas
2 carrots -- peeled
2 ribs of celery
1 onion
1 parsnip
1 leek -- (3 inches of green
left on, with root trimmed), split lengthwise
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme -- (or
1 teaspoon dried)
1 teaspoon dried tarragon
4 cups defatted chicken broth
4 cups water
Salt and pepper
2 tablespoons chopped flat-leaf
parsley
1. Trim any fat off ham bone; set bone aside. Pick over the peas; rinse, drain and set aside.
2. Cut the carrots, celery, onion, parsnip and leek into small dice. Heat oil in a large, heavy pot over low heat. Add the diced vegetables; cook until wilted, 10 to 12 minutes.
3. Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, ham bone, broth and water. Bring to a boil, reduce the heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about 45 minutes.
4. Remove the ham bone, bay leaf and thyme sprigs. When bone is cool enough to handle, shred any meat from it and return meat to the pot. Reheat the soup, season to taste with salt and pepper, and stir in the parsley. Serve immediately.
Serves 6.
Notes: Instead of using a 1-pound bag of split peas, I've used 12 ounces, because I prefer my soup a little thinner. If you're a thick-soup lover, use the whole pound. Taste as you go along! The soup thickens up a day later, so you may want to thin it with some broth.
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