Hoisin Ham N Cheese Recipes

Steps:

• Preheat the oven to 375 degrees.
• Score the ham by using a sharp knife and inserting it about 1/3rd inch into the fat. Make some diamond.
• shapes. This will make the skin crispy. Place the ham in a roasting pan.
• Place the Hoisin sauce, vinegar, soy sauce and mustard in a small, heavy pan. Bring to a soft boil, stirring constantly. Simmer for a few minutes.
• Generously glaze the ham with the sauce, making sure you fill in the diamond crevices. Place the ham in the oven and bake for 30 minutes. Re-glaze the ham and bake for another 30 minutes.
• Re-glaze and cover the ham loosely with some foil. Bake for another hour and remove from oven.
• Allow the ham to sit for a few minutes. Carve and serve.

Steps:

• Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise).
• Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray.
• On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes.
• Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely.
• Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour.
• Let it sit for at least 10 minutes. Remove from the pan. Slice and serve.

Steps:

• Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
• Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
• Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
• Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

Steps:

• Sprinkle the herbs on both sides of each goat cheese round, pressing down lightly so they adhere to the cheese.
• Wrap 2 slices of bacon, crisscross fashion, around each round of goat cheese. (The goat cheese can be prepared to this stage up to 8 hours in advance. Cover and keep the cheese in a cool spot.)
• Heat a large nonstick skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Serve immediately.

Steps:

• Mix ham, cheese, garlic, parsley, salt, pepper, eggs, and Parmesan in a medium bowl until well mixed.
• On a dry cutting board, place 1 wonton wrapper. Use 3/4 to 1 teaspoon of filling and brush the edges of the wrapper with egg/water mixture. Place a second wonton wrapper on top and press edges to seal, pushing out any air bubbles. Use ravioli cutter to trim edges or leave in a square.
• Bring a large pot of water to a gentle boil. Add salt, to taste, after it begins to boil. Gently place ravioli into the water and return to a gentle boil until ravioli rise to the top, about 4 to 6 minutes. Use spider or slotted spoon to remove ravioli from the water and serve with your favorite gravy, or serve with butter and grated Parmesan. Enjoy!

Steps:

• In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.
• On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. (Reserve the extra cheese and ham for Round 2 Ham and Cheese Croquettes.)
• Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.
• Remove from the oven, transfer to a serving platter and serve.

Steps:

• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.