Ham And Horseradish Stuffed Eggs Recipes

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

Steps:

• Halve eggs crosswise.
• Pop out the yellow yolks and then force them through a sieve, into a bowl, or mash with a fork until smooth.
• Stir in the remaining ingredients and season, to taste, with salt and cayenne pepper.
• Refill the empty egg whites with mounds of the mixture and serve.

Steps:

• Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan.
• Stir honey and cloves together in a bowl and drizzle honey mixture over ham.
• Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
• Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices.
• Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.