MUSTARD GLAZED BAKED HAM AND PIMENTO CHEESE BISCUITS
Steps:
- Remove the ham from the refrigerator 2 hours before baking.
- Preheat the oven to 350 degrees F. Line a roasting pan with foil.
- Place the ham, fattier side-up, in the prepared pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat.
- Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place the ham in the oven. Cook for 30 minutes.
- Combine the mustard, honey, sugar and thyme and season with salt and pepper.
- After 30 minutes, begin basting the ham with the glaze. Continue to cook the ham for another 30 minutes (about 10 minutes per pound) or until an internal temperature of 110 to 120 degrees F is reached.
- Remove the ham from the oven and let rest 15 minutes before slicing. Slice into paper thin slices.
- To serve, spread Pimento Cheese on the bottom of the Buttermilk Biscuits and layer with thin slices of glazed ham.
- Combine the cheese, mayonnaise, roasted red peppers, cayenne powder, salt and pepper in a medium bowl. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.;
- Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.
MISS LESLIE'S HAM SALAD ON BISCUITS
One great perk that comes along with working in and around food is that you are often surrounded by others who love to cook and eat as much as you do. Serious recipe swapping and swiping occurs as a result. Now, I don't know if Leslie makes anything of mine at home, but this recipe for her ham salad that she passed on to me one day at work is gonna be made in my kitchen, frequently!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 12 ham salad biscuits, 6 servings
Number Of Ingredients 11
Steps:
- Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack.
- Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
- Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.
BOBBY FLAY'S KENTUCKY HAM SALAD
This salad was created by Bobby Flay who sees it as a fall salad. I think it would be terrific as a summer salad, too though you may have to substitute for the fresh figs. The combination of ingredients look outstanding and somewhat Mediterranean. Recipe appeared in People magazine.
Provided by Lorraine of AZ
Categories Ham
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the Molasses-Mustard Dressing. Combine all ingredients except the canola oil in a medium bowl and whisk together. Slowly whisk in the canola oil until completely blended.
- Put the arugula and figs in a large bowl. Add half of the dressing with the salt and pepper and toss gently.
- Divide the greens and figs among four large plates. Place a slice or two of ham on each plate. Drizzle with dressing and garnish with pecans and green onions.
- Top bread with ricotta and serve with salad.
Nutrition Facts : Calories 744.4, Fat 47.2, SaturatedFat 7.6, Cholesterol 31.6, Sodium 1016.5, Carbohydrate 65.4, Fiber 5.4, Sugar 22.9, Protein 19
HEARTLAND CHOPPED SALAD
Provided by Bobby Flay
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
- Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
- Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
- Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
1905 SALAD
Steps:
- In a large bowl, mix together the iceberg lettuce, cut tomatoes, celery stalks, Swiss cheese, ham, and Spanish olives.
- Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano and toss again.
LUCY'S HAM SPREAD
This is one of my favorite recipes. My Mom, Lucy Wahnsiedler, used to make this when I was a kid. I love the flavor of the spread, and it is marvelous for making sandwiches or for spreading on crackers. It is simply delicious!
Provided by Barb Wahnsiedler Klein
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 1h35m
Yield 14
Number Of Ingredients 8
Steps:
- Place ham into a saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil ham gently for 15 minutes. Drain and allow ham to cool.
- Place ham into a food processor and pulse several times to grind the meat to your desired texture.
- Stir tomato sauce, tapioca, ketchup, mustard, vinegar, and Worcestershire sauce in a large saucepan over low heat; melt cheese food in the tomato sauce mixture and stir all ingredients smoothly together. Do not allow to simmer.
- Combine melted cheese food mixture with ground ham in a large bowl; stir thoroughly. Chill before serving.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 5.1 g, Cholesterol 80.4 mg, Fat 26.3 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 11.3 g, Sodium 1783.6 mg, Sugar 3.6 g
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