Crack Ham Food

CLASSIC HAM GLAZE

Steps:

• Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.

HAM AND SPLIT PEA SOUP

Steps:

• Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
• Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
• In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
• Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
• Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
• Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
• Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

CROCK POT SCALLOPED POTATOES AND HAM

Steps:

• Layer half of the ham, potatoes, onions and cheese in crock pot.
• Repeat layers.
• Spread undiluted soup over the top.
• Cover and cook on low 6 to 8 hours.
• Adjust amounts to fit the size of your crock pot.

CRACK HAM

Steps:

• Preheat the oven to 400°. Rinse the ham and slice off the tough outer skin, taking care not to remove too much of the fat along with it. Score the ham, cutting long crisscrossing lines at least ¼ inch deep and 1 inch apart all over. Place the ham in a heavy nonreactive (glass or stainless steel) roasting pan or baking dish and slowly pour ½ cup bourbon over the meat, letting it sink in as much as possible. Place the ham, uncovered, in the oven.
• In a saucepan, boil the orange juice until reduced by half. Remove from the heat and stir in the brown sugar, mustard, molasses and the remaining 1½ cups of bourbon.
• After the ham has baked for about 45 minutes, remove it from the oven and cover with the glaze, making sure you get into all the crevices that have now opened up; pour the remaining glaze into the pan. Return the ham to the oven and bake for at least 1½ hours longer, brushing it with glaze very 30 minutes or so (if the top of the ham begins to burn, cover it with aluminum foil). When the glaze is well-browned, remove the ham from the oven, place it on a serving platter and cover loosely with foil.
• Taste the juices from the roasting pan and season with salt if needed. Pour some of the sauce over the ham and place the rest in a serving bowl. Serve immediately, carving the ham at the table.

CREAMY HAM AND PENNE PASTA

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.