SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA
"The caramelized onions add a great sweet note that balances out the saltiness of the ham and the nutty gruyere cheese," says Tyler.
Provided by Tyler Florence
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
- Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
- Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.
ORANGE GLAZED HAM WITH BABY CARROTS
Provided by Tyler Florence
Categories main-dish
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
- For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
- After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
- Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
- Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.
MOM FLORENCE'S HAM
This is how we cook ham for the holidays guys. Check baking time for the size of ham you have; this is just how to prepare it. All sizes are different. You can use a boneless ham but it's not as good, and may need more cloves. Save the bone for bean soup.
Provided by Dienia B.
Categories Ham
Time 4h15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Take rind off the ham if it has one.
- Score the fat in diamond shapes on top of the ham (score means cut).
- Take whole cloves and put in the score marks where they intersect; one in each diamond top and bottom.
- Put pineapple rings on top then cover with brown sugar.
- Pour can of 7-up in bottom of baking dish.
- Cover with tin foil and bake 4 hours at 375 degrees Fahrenheit until done, and meat is falling off the bone.
- You may need to add water to bottom of the pan; check and baste every hour and more frequently towards the end.
- Of course remove the cloves when you take the ham out, after it cools little, 'cause biting into a clove is not good thing, lol.
Nutrition Facts : Calories 496.5, Fat 28, SaturatedFat 10.3, Cholesterol 149.2, Sodium 100.2, Carbohydrate 16.4, Fiber 0.4, Sugar 15.1, Protein 42.8
TANGERINE-GLAZED EASTER HAM WITH BABY CARROTS
Provided by Tyler Florence
Categories main-dish
Time 4h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
- For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
- After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
- Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
- Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.
MOM FLORENCE'S MEATLOAF
My mom made meatloaf this way. You will have enough for sandwiches next day. This is one of those dishes where it's a squirt of this and a shake of that, so you may need more ketchup or more mustard to your taste. Be careful of the mustard; it's strong.
Provided by Dienia B.
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Saute chopped onion in butter until translucent.
- In another bowl, mix the rest of the ingredients.
- Add onions.
- Blend everything together. Form into a loaf in a cake pan because it will have grease in pan.
- Squirt more ketchup on top.
- Bake at 375 degrees Fahrenheit for 1 hour until meat is done in center.
Nutrition Facts : Calories 438.1, Fat 29.6, SaturatedFat 11.7, Cholesterol 163.6, Sodium 242.8, Carbohydrate 5, Fiber 0.4, Sugar 1.8, Protein 35.6
MOM FLORENCE'S POT ROAST
Make and share this Mom Florence's Pot Roast recipe from Food.com.
Provided by Dienia B.
Categories Roast Beef
Time 7h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Salt and pepper the roast.
- Shake the Worcestershire sauce and bouquet sauce on the roast.
- Brown in hot oil. Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes.
- Add water to cover; add bay leaf and bullion cube.
- Simmer covered for 4 hours, adding water to keep roast covered.
- Roast should be falling apart.
- Add other 1/2 carrots, celery, onion and potatoes.
- Cook until potatoes are tender, about another 30 minutes.
- Take out bay leaf so no one eats it by mistake.
Nutrition Facts : Calories 771.3, Fat 48.7, SaturatedFat 17.9, Cholesterol 154.3, Sodium 266.8, Carbohydrate 35.4, Fiber 5.3, Sugar 4.1, Protein 46
MOM'S HAM BONE BEAN SOUP
This is the bean soup my mom used to make whenever we'd finished a ham -- using the ham bone makes a wonderful stock for the soup. Enjoy!
Provided by Kmac1805
Categories Clear Soup
Time 3h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans.
- Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery.
- Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup.
- Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans.
- Great served with a dolop of horseradish.
Nutrition Facts : Calories 133.9, Fat 4.5, SaturatedFat 1.6, Cholesterol 21.1, Sodium 289.5, Carbohydrate 13, Fiber 4.9, Sugar 1.9, Protein 10.4
TANGERINE GLAZED HAM WITH FRESH SAGE
This recipe comes from Tyler Florence and makes the most magnificent and delicious ham we have ever tasted! It is beautiful when it comes out of the oven and the aroma while its cooking is just heavenly. I am posting the recipe as Tyler has written it, however, when I prepare this I make a few changes to lower the sugar and fat content in the glaze which are as follows: I reduced the butter to 1/2 cup unsalted butter and 1/2 cup smart balance spread; I reduced the brown sugar to 1 cup and added 1 cup of splenda mixed with a few tablespoons of sugar free maple syrup. I reduced the water content to 1/2 cup and only had to simmer for an additional 15 minutes to get the syrup texture. The substitutions work well, but I am sure this original recipe below will blow you away!
Provided by shimmerchk
Categories Ham
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Put the ham in a large roasting pan, fat-side up.
- Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep.
- Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.
- Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste.
- Rub the sage-oil all over the ham, being sure to get the flavor into all the slits.
- Bake the ham for 2 hours.
- Assemble the glaze as the ham is baking.
- For the glaze: Place a saucepan over medium heat.
- Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.
- Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
- After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all.
- Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for another 2 hours, basting with the pan juices every 30 minutes.
- The ham is done when it is dark and crispy, and the whole thing is glistening with a sugary glaze.
- Set the ham on a cutting board to rest for 10- 15 minutes before carving.
- Serve the tangerine glaze on the side if desired.
Nutrition Facts : Calories 939.9, Fat 55.1, SaturatedFat 22.1, Cholesterol 248.9, Sodium 5242.8, Carbohydrate 42.1, Fiber 0.3, Sugar 37.1, Protein 70.4
MOM FLORENCES BAKED PORK ROAST
Make and share this Mom Florences Baked Pork Roast recipe from Food.com.
Provided by Dienia B.
Categories Pork
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cover roast with brown mustard.
- Sprinkle with onion seasoning, garlic seasoning, rosemary, thyme, salt, pepper and sage.
- Bake in a 350 degree Fahrenheit oven for 90 minutes.
- Cover with foil.
- Bake 30 minutes.
Nutrition Facts : Calories 192.4, Fat 12.7, SaturatedFat 4.4, Cholesterol 54.4, Sodium 270.7, Carbohydrate 0.2, Fiber 0.1, Protein 18.1
MOM FLORENCE'S FLUFFY OMELETTE
This is one of the dishes our Grandma Florence made all the time; it is fluffy and filling; she learned the recipe from Grandma McGuire.
Provided by Dienia B.
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion and bell pepper in 1 tablespoon butter until translucent.
- Add to egg yolks with the ham and 1/4 cup cheese.
- Keep pan on burner; add more butter.
- Fold in the egg whites gently.
- Pour into hot pan.
- Top with 1/4 cup cheese.
- Cover; turn down heat really low and cook until set.
- May need to flip over or cook a minute in microwave.
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