Emeril Lagasses Baked Ham Food

STEEN'S CANE SYRUP GLAZED HAM

Steps:

• Preheat oven to 325 degrees F and lower oven shelf to the bottom level.
• Using a sharp knife, cut several slits into the ham. Stick the cloves in the slits. Place in a roasting pan with a rack, and put into the oven. Bake for 2 hours and tent with aluminum foil if the outside gets too browned during the cook time.
• Meanwhile, prepare the glaze:
• Combine all the ingredients in a medium bowl and set aside. Periodically throughout the baking, baste ham with the glaze, using a pastry brush.

SUGARCANE BAKED HAM WITH SPICED APPLES AND PEARS

Steps:

• Preheat the oven to 350 degrees F.
• Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan.
• In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well.
• Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.

QUICHE LORRAINE

Steps:

• For the pie crust: In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.
• Remove pie crust from refrigerator and preheat oven to 400 degrees F.
• Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
• For the filling: In a saute pan melt the remaining tablespoon of butter over medium-high heat. Add the ham, or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then scatter ham over the bottom of the blind-baked crust. To the fat remaining in the pan, add the sliced onions and thyme and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes. Scatter the onions over the bacon in the pie crust and top with the grated cheese.
• In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and nutmeg. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.

BAKED HAM

Steps:

• Ham labeled "Cook Before Eating"
• Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
• II. Ham labeled "Fully Cooked" or "Ready to Eat"
• Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
• Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
• Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.

EMERIL LAGASSE'S EASTER FEAST SPICED HONEY AND LEMON BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top.
• Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically. This will hold the slices together as well as help the ham remain moist while baking. Position the ham (bottom side up) on the rack.
• Combine the remaining ingredients in a small bowl and whisk together. Pour 1/4 cup glaze evenly over the ham, then turn the ham so that the uncoated side is up. Pour 1/2 cup glaze evenly over the top.
• Bake the ham for 30 minutes. Remove ham from the oven and brush with remaining glaze. Bake 30 minutes longer. Baste the ham a final time with the juices that have accumulated on the bottom of the pan and cook 10 minutes longer, or until the ham is heated through and the edges are nicely browned.
• Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the kitchen twine and transfer the ham to a serving platter. Carefully pour any accumulated glaze/cooking juices from the baking sheet into a small gravy boat or container. Brush the ham a final time with the glaze. Serve ham hot or at room temperature. Leftover ham is delicious in sandwiches.
• Note: If ham begins to brown excessively before it is heated through, tent loosely with aluminum foil and continue cooking.

HAM AND SPLIT PEA SOUP (EMERIL LAGASSE)

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, covered with water and bring to a boil. Reduce heat and let simmer 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 the carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the ham hock and the 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 bayleaf 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.
• Parmesan Truffled Potato Chips:
• Heat the oil in a large, heavy pot to between 340 and 350 degrees.
• 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.