Mother's Baked Ham With Pineapple Mustard Glaze

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This is the baked ham I grew up with and the one my family has always served when we have a sit down Easter dinner.  Unlike Mrs. Adam's ham, the glaze here is runnier and not appropriate for a buffet.  Scalloped potatoes are the traditional side dish and, of course, asparagus, grilled or in a vinaigrette.

Serves 8 to 10

Ingredients

• 1 large can of pineapple slices (I use Dole) drained.   Save juice
• 3 cups brown sugar
• 1/4 cup orange juice
• 1/4 cup reserved pineapple juice
• 2 TB Dijon mustard
• 3 TB of dry Sherry 
• 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat
• 40 whole cloves
• 1/4 tsp. cinnamon

Directions

1. Mix brown sugar, orange juice, pineapple juice,  mustard, Sherry and cinnamon in a bowl.  Stir to combine and set aside.  You can add more juice if needed but make sure glaze is thick.
2.  Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; cover tight with foil, and bake for 1 hour. Remove from oven.
3. Increase oven temperature to 375 degrees. Uncover ham, lay pineapple slices on top and around the pan and coat with glaze (some will fall to the bottom of the pan).
4. Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple.

Note:  You can use fresh pineapple if you wish. Just slice 1/4 inch thick.

photo: Martha Stewart

Payback Time...A Derby Party

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As my friend and fellow blogger Reggie Darling says in his wonderful blog, there is no excuse for not reciprocating and paying back all those invitations you've had during the year.  None.  There are great opportunities to have friends over and they need not be lavish or expensive.  Derby Day is one of them. 

The time of day and season couldn't be more perfect, particularly if you have a nice garden where to host the party.  If you schedule your party for 5:00 p.m. everyone will have time to mingle before the actual race starts at around 6:30.  You must have a friend or two who enjoy running the books, i.e. placing bets on the horses! That shouldn't be too hard to organize and its always fun.  Call him beforehand (I'm sure it's a he) and ask him to help.  You will make his day!

Make it Derby Day attire, so everyone has plenty of leeway to dress up and it gives the impression that something more than casual wear is expected  i.e. no jeans or t-shirts! Just because it's a casual menu doesn't mean we don't get to dress up.

I know this is too much to hope for, but wouldn't it be nice?!

The menu is a cinch, and you can go all out and make it yourself or buy some things already made like a sliced ham from Honey Baked Ham.  I have to admit it's one of those things that you can buy that is actually delicious. A couple of casseroles, biscuits, dessert, and you are done.  It is also one of those parties that you need not seat everyone down with place cards etc.  Set some tables out with pretty tablecloths and lots of flowers and lay the plates, napkins etc right on the buffet table.  This is a casual menu, that's what makes it so easy!

 Oh yes, and make sure you have one of those big TVs somewhere in the house were everyone can gather. And don't make them wait for the food too long. Set out the buffet after the winners are announced...not the horses, your guests!  As to mint julep cups, it is perfectly acceptable nowadays to serve mint juleps in highball glasses, so don't panic.  What is not acceptable is paper cups! If you have pretty linen cocktail napkins, now is the time to use them. 

Make sure you have plenty of appetizers, particularly munchies, both outside and inside where you'll watch the race.   A couple of homemade spreads and something hot to pass around.  Go to Costco, you'll find plenty of inspiration there!  Depending on how many people you have, you can add or cut back from the suggestions below.  Keep in mind this menu is very similar to the one served at the Governor's Party in Kentucky after the race so it's quite authentic.  I have eliminated the grits and a couple of other starchy things, considering the time of day and the fact I'm not a Southerner and can't see eating grits after 5:00p.m., but if you want, be my guest!

 Here's the menu, now go out and invite your friends!

Derby Day Menu

Mint Juleps

Assorted roasted nuts

Kentucky beer cheese with crackers

and/or

Smoked Salmon Spread
Cocktail meatballs or frankfurters

Baked Ham

and/or

Fried Chicken

Homemade Biscuits

Zucchini Tomato Casserole

Corn Pudding*

Tossed Salad (optional)

Chocolate Bourbon Pecan Pie

Orange Pound Cake

Vanilla Ice Cream

White and red wine

*The corn pudding recipe is posted in my country blog My Kitchen by the Lake

Keep in mind this is an early party, so don't be put off  if people leave early.  Remember, this party started at 5:00 so for those of you who hate to stay up, everyone should be happily gone by nine or ten at the latest, promise!

10 Recipes for Leftover Ham!

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Easter is one of the best holidays for leftovers.  If you baked a big ham, there is a bonanza of recipes you can make and even freeze using both the bone and the meat.  By the time I'm finished with that ham everybody is threatening a ham boycott!

To begin with, never, ever, ever throw a bone away. In most cases, they are the the basis for a great soup or broth and even a sauce. Always look inside your refrigerator for interesting things to cook with what you already have. Take a look inside the "old cemetery" and see what is going to go bad before too long. Some things may already be too dead to salvage. Throw those out! As to the rest, you will be surprised at how many ideas will pop in your mind.

Some of our best and most creative recipes sometimes come from these leftovers, and I can't tell you how proud you will feel after you have used them. You don't have to use up all the ham in one week either.  Slice it, freeze it and save it to make any one of the following recipes next week, or next month! Chopped frozen ham defrosts quickly and can also be used in omelettes and sofritos for rice and other dishes. If you haven't used that Easter ham yet, freeze it  before it's too late.

So, forget those ham sandwiches and take a look at these great suggestions for what's left:

Croque Monsieur

Ham Croquettes

Deep Dish Ham Quiche With Asparagus Salad

Broccoli and Ham Casserole

Ham Tetrazzini

Split Pea Soup

Basic Ham and Bean Soup

Ham, Gruyere and Caramelized Onion Frittata

Ham, Gruyere And Spinach Bread Pudding

Ham And Green Eggs

and...more recipes in:

 My Kitchen By The Lake

This should tie you over 'til next Easter!

Ham, Gruyere And Spinach Bread Pudding

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Ingredients

Custard:

4 large egg whites

4 large eggs

1 cup Half and Half

Seasonings:

2 tablespoons Dijon mustard

1/4 teaspoon freshly ground pepper

1 teaspoon minced fresh rosemary

Bread & filling:

4 cups Italian or French  bread, cut into 1-inch cubes (crusts removed if desired)

5 cups chopped spinach, wilted (see Tip)

1/2 cup chopped jarred roasted red peppers

1 cup diced ham steak (5 ounces)

Topping:

3/4 cup shredded Gruyere cheese


Directions

Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.

Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.

Oh, and dont' forget to check 10 Recipes for Leftover Ham!

Recipe adapted from EatingWell.com

Easter Lunch Menu...The Best Virginia Ham!

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If you happen to be in Virginia, don't miss buying a Virginia Ham, or at least order one from your butcher. This is a beloved American tradition that has spread across both state and international borders. Smithfield Ham is unquestionably one of the best names. Considered by many to be the premier country-cured ham, the Smithfield is said to have been so loved by Queen Victoria, that she had six sent to her household every week. Although these special hams were once produced from hogs raised on a privileged diet of acorns, hickory nuts and peanuts, today's Smithfield hams come from grain-fed hogs.

To be accorded the appellation of "Smithfield," the hams must be cured and processed in the area of Smithfield, Virginia. They are first dry salt cured, spiced, and slowly smoked to perfection using oak, hickory and apple wood and then aged for 6 to 12 months, sometimes up to 2 years. The result is a lean, dark-colored ham with a flavor that's rich, salty and dry. It may be served raw like prosciutto, but it's usually baked or boiled. Before being cooked, Smithfields must be soaked for 12 to 24 hours to remove excess saltiness.

Country Hams


Aged, smoked and dry salt-cured the same as the Genuine Smithfield Ham, but for a shorter time. The result is a more subtle, slightly milder flavor that still retains that distinctive country-cure taste. The shorter shanked Country Ham is often referred to as a second cousin to a Genuine Smithfield Ham.

You don't need to guild the lily when you have a Smithfield ham.  I usually bake mine like this:

Mrs. Adam's Baked Ham

For the complete Easter Lunch Menu, including wines, go here

From Worldwide Gourmet

Tapas!...Serrano Ham Croquettes With Manchego Cheese

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 I am going to start the year with a series of tapa recipes.They are not only great on their own but can also be served as part of the menu for a tapas party.  They are an inexpensive, filling and fun way to entertain, particularly in the present economic times.

Unlike hors'oeuvre, tapas are substantial, being in essence small dishes combined to make a full meal. So... just because we are not making as much money this year, don't think for a minute that we are going to stop entertaining.  We are just going to readjust our thinking and our wallets and think of new and creative ways to have fun and eat well!

These Serrano and Manchego croquettes are served at a restaurant called Sra. Martinez in the Design District in Miami. I had a delightful lunch there last Spring, after visiting the local Farmer's Market with a friend. The chef and owner is Michelle Bernstein, formerly of Azul at the Mandarin Oriental. I thought I had died and gone to heaven!.  Since then, I've been searching high and low for a recipe and I think I've found it.  Make sure you serve them with a fig marmelade on the side.

For my chicken and turkey croquettes click here.

Stay tuned for more tapas recipes, although I am going to stagger them around so we don't get bored!

Serves 8 as a tapa
Makes about 16

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

1/4 cup finely chopped onion

Coarse salt and freshly ground pepper

7 tablespoons all-purpose flour, plus more for shaping

1 3/4 cup whole milk

6 tablespoons finely chopped serrano ham

1/3 cup grated plus 1/4 cup Manchego cheese, (about 1 3/4 ounces)

3 large eggs

1 1/2 cups fresh breadcrumbs

Vegetable oil, for frying

Fresh flat-leaf parsley sprigs, for garnish

Fig Marmelade


Directions

In a food processor process first the cheese into fine crumbs.  Clean the bowl then process the ham until finely minced.  Set both aside until needed.

Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days. Croquettes must be very cold before you go to the next step.  I usually make them one day and bread them the next.

Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.

Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs. Accompany with fig marmelade.

Miss the Paris Cafes? Have a Croque Monsieur!

Pin It The Croque Monsieur, or “Crispy Mister,” appeared on Parisian café menus in 1910. The original Croque Monsieur was simply a hot ham and Gruyere cheese sandwich, fried in butter. Some believe it was accidentally created when French workers left their lunch pails by a hot radiator and came back later to discover the cheese in their sandwiches had melted.

Found all over France today, the Croque Monsieur - casually referred to as a Croque - has as many recipes and variations as it has cooks. I like mine fancy, with a nice Mornay Sauce* on top! It is second on my list only to the Reuben which is, hands down, my all time favorite. (the Pulled Pork sandwich is not far behind!)

This crunchy sandwich is served as an appetizer, snack, or casual meal. Try this recipe for an incredible experience. Bon appetit!

A nice double espresso should get you through the afternoon!


Serves 4 for a meal or 8 for a snack


Ingredients

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin


Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread.

Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot




*A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. Usually, it consists of half Gruyère and half Parmesan cheese, though some variations use different combinations of Gruyère, Emmenthal cheese, or white Cheddar