Ham And Cheese Rösti Food

THE BEST HAM GLAZE

Steps:

• Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
• Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
• Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
• Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
• Let the ham cool for 15 minutes before thinly slicing.

BASIC GLAZED HAM

Steps:

• Let the ham sit at room temperature, 1 hour.
• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/2-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, on a rack in a large roasting pan.
• Pour 2 cups water into the pan; tent the pan with foil. Bake until a thermometer inserted into the ham registers 110 degrees F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates. Remove from the oven and uncover.
• While the ham is baking, prepare the glaze (see recipes, below).
• Whisk 1/4 cup of the pan juices into the glaze. Brush the ham with about half of the glaze. Return to the oven and continue baking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140 degrees F, 1 1/2 to 2 more hours.
• Transfer the ham to a cutting board or platter; let rest 15 to 20 minutes. Strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham. Serve with any remaining glaze.
• Glaze Recipes
• Mustard-Orange(pictured)
• Before baking, arrange halved orange slices all over the ham, securing with cloves. For the glaze, whisk 3/4 cup light brown sugar, 1/2 cup dijon mustard and the juice of 2 oranges.
• Pineapple-Rum
• Before baking, arrange thinly sliced pineapple all over the ham, securing with cloves. For the glaze, simmer 2 cups pineapple juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1 cup pineapple preserves, 1/4 cup dark rum, 1 teaspoon mustard powder and 1/2 teaspoon each ground cloves, allspice and coriander.
• Pomegranate-Jalapeno
• For the glaze, simmer 2 cups pomegranate juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1/4 cup spicy mustard, 2 tablespoons red wine vinegar, 1 tablespoon chili powder and 1 tablespoon jalapeno hot sauce. Brush on the ham as directed, sprinkling with 2 teaspoons chili powder before returning to the oven. Add 1 cup pomegranate seeds and 1 diced jalapeno to the reduced pan juices.
• Cranberry-Maple
• For the glaze, boil 2 cups cranberries, 1 cup cranberry juice and 3/4 cup pure maple syrup with 4 thyme sprigs and 1 cinnamon stick over medium heat until syrupy, about 10 minutes. Remove from the heat and stir in 1 tablespoon chopped thyme.
• Ginger-Juniper
• Before baking, add 2 teaspoons juniper berries and 1 teaspoon black peppercorns to the water in the roasting pan. For the glaze, simmer 1 cup ginger preserves, 1/2 cup dry vermouth and 3 tablespoons champagne vinegar over medium heat until syrupy, 4 to 5 minutes. Brush onto the ham as directed, sprinkling with 2 teaspoons crushed juniper berries and 1 teaspoon crushed peppercorns before returning to the oven.
• Rosemary-Honey Mustard
• Before baking, add 4 rosemary sprigs to the water in the roasting pan. For the glaze, boil 1/2 cup each whole-grain mustard, honey and dry white wine over medium heat until syrupy, 3 to 4 minutes. Remove from the heat; stir in 1 tablespoon chopped rosemary.

CLASSIC PINEAPPLE-APRICOT GLAZED HAM

Steps:

• For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
• Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
• Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
• Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

SPICY HONEY-GLAZED HAM

Steps:

• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
• Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
• Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

WINNING DEVILED HAM

Steps:

• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

CLASSIC GLAZED HAM

Steps:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
• Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
• 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.
• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.