HAM-STUFFED TOMATOES
"With its light cream sauce and hearty filling, this recipe is great for picky eaters," says Delia Kennedy of Deer Park, Washington. "Even my husband likes it and he usually won't eat baked tomatoes."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut a thin slice off the top of each tomato; remove core. Scoop out pulp and discard, leaving a 1/2-in. shell. Sprinkle celery salt and garlic salt inside tomatoes; invert onto paper towels to drain for 20 minutes., In a bowl, combine the bread crumbs, cheese, ham, chives and 2 tablespoons water. Spoon into tomatoes. Place in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine cornstarch and sour cream until smooth. Stir in the lemon juice, sugar, Worcestershire sauce and remaining water. Cook and stir over low heat until heated through; drizzle over tomatoes. Bake, uncovered, at 400° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 245 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
STUFFED HAM, SOUTHERN MARYLAND STYLE
There are as many recipes for southern Maryland stuffed ham as there are families in St. Mary's County. It shows up on Christmas and Easter tables, and at almost every community fund-raising supper. This recipe, compiled from cooks whose families have been making it for generations, uses raw stuffing and is spiced with plenty of black and red pepper. Because the ham boils for so long, the spiciness will mellow. The most challenging part is the finding the ham itself. Corned hams - which are simply fresh hams that have been cured in salt or brine - aren't usually in the grocery meat case, and butchers will often require advance orders. Corning your own fresh ham is not hard, but it can take several days and turns this into even more of a project.
Provided by Kim Severson
Categories dinner, lunch, meat, project, main course
Time 5h30m
Yield 8 to 12 servings, plus leftovers
Number Of Ingredients 12
Steps:
- If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
- Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
- Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
- Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
- While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
- Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
- Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
- Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
- To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.
Nutrition Facts : @context http, Calories 893, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 6 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 4752 milligrams, Sugar 7 grams
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
HAM & CHEESE STUFFED POTATOES
These hearty potatoes are fully loaded. They can be changed up a zillion different ways, but this is my favorite, featuring three kinds of cheese plus cream cheese and cottage cheese. -Kathleen Gill, Pahrump, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.
Nutrition Facts : Calories 578 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1034mg sodium, Carbohydrate 74g carbohydrate (10g sugars, Fiber 7g fiber), Protein 25g protein.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
SERRANO HAM-WRAPPED TOMATOES
This summery side dish is a twist off the classic pairing of melon and prosciutto. Ripe, juicy sweet-tart fresh tomatoes are enhanced by a splash of vinegar that also cuts through the salty cured ham and cheese.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 1/4 pounds medium ripe tomatoes into 1 1/2-inch-thick wedges; season with salt and pepper and sprinkle with 2 teaspoons white wine vinegar. Top each wedge with shaved Manchego cheese and wrap each with 1/2 piece thinly sliced serrano ham.
STUFFED HASSELBACK HAM
A show-stopping holiday centerpiece combining three different sides with a hearty main. What more do you need?
Provided by Food Network Kitchen
Time 2h20m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
- Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
- Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
- Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
- Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
- Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
- To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
- Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
- In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
- Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.
HAM AND CHEESE STUFFED MUSHROOMS
Serve these Ham and Cheese Stuffed Mushrooms as your appetizer tonight! Garnish the Ham and Cheese Stuffed Mushrooms with a sprinkle of paprika.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender.
- Add mushroom caps, top sides down, to skillet; top with tomatoes, spinach and ham. Add water to skillet; cover. Cook on medium-low heat 8 min. or until mushrooms are tender. Top with cheese. Remove from heat.
- Let stand, covered, 1 min. or until cheese begins to melt. Cut each mushroom into 6 wedges to serve.
Nutrition Facts : Calories 40, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
DUCK BREAST STUFFED WITH HAM AND SUN-DRIED TOMATOES
(Supremes de Canard au Jambon de Montagne) Assemble breasts and stuffing a couple of hours ahead, so they hold their shape whilst cooking
Provided by JustJanS
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a small amount ot the olive oil in a pan and fry the spinach leaves. Season with salt and pepper and drain on kitchen paper.
- Finely chop one slice of prosciutto and trim the rest.
- In a bowl, combine the diced ham (and any trimmings), chicken mince, tomatoes, garlic, tarragon and season with salt and pepper.
- Shape the mixture into 4 patties the length of the duck breasts and pan fry in this shape.
- When cooked 3-4 minutes, wrap each patty first in 2 spinach leaves, then a slice of prosciutto.
- Stuff these patties under the skin of the duck breast and re-form the skin over the breast.If there is not enough skin, secure with 2 cocktail sticks.
- Fry the breasts skin side down in a little olive oil for about 10 minutes (this will crisp the skin and render its fat) then a further 3 minutes on the underside.
Nutrition Facts : Calories 678.1, Fat 40.1, SaturatedFat 9.1, Cholesterol 359, Sodium 319, Carbohydrate 2.9, Fiber 0.8, Sugar 1.2, Protein 72.9
HAM AND CHEESE STUFFED POTATOES
Make and share this Ham and Cheese Stuffed Potatoes recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 35m
Yield 8 potatoes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Wash and pat dry potatoes.
- Rub each potato with shortening.
- Prick potatoes several times with fork.
- Bake for 1 hour at 375 degrees.
- Cut in half, and scoop out inside leaving shell, and place on a cookie sheet.
- In a large bowl, beat potatoes for 1 minute.
- Add butter,onion,eggs, and pepper.
- Continue until smooth and fluffy.
- Fold in 1 cup of cheese and 1/2 cup of ham, fill potato shells with mixture.
- Top with remaining 1/2 cup of cheese , and 1/2 cup of ham.
- Sprinkle with paprika.
- Bake at 375 degrees for 15-20 minutes or until potatoes are throughly heated, and cheese is melted.
Nutrition Facts : Calories 295.2, Fat 20.3, SaturatedFat 11.5, Cholesterol 101.9, Sodium 236.5, Carbohydrate 15.9, Fiber 1.4, Sugar 1, Protein 12.7
JAMBALAYA-STUFFED TOMATOES
Looking for something quick one evening, I had leftover rice and shrimp. The rest is history and my family loves these. For best results, refrigerate the cooked tomatoes overnight. They get better upon rewarming on the second day.
Provided by Randy Schultz
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
- Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
- Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 20.5 g, Cholesterol 97 mg, Fat 6.9 g, Fiber 2.9 g, Protein 15.1 g, SaturatedFat 3.5 g, Sodium 368 mg, Sugar 5.8 g
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