Ham And Pea Tagliatelle Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC GLAZED HAM



Classic Glazed Ham image

Provided by Food Network Kitchen

Time 3h55m

Yield 12 servings

Number Of Ingredients 3

1 9- to-10-pound bone-in fully cooked smoked ham (butt or shank half)
2 tablespoons whole cloves (optional)
1 1/2 cups Glaze, recipes follow

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.

PERFECT GLAZED HAM



Perfect Glazed Ham image

Provided by Food Network Kitchen

Time 2h5m

Number Of Ingredients 0

Steps:

  • Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
  • Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
  • Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
  • Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
  • Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
  • Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

CITY HAM



City Ham image

Provided by Alton Brown

Categories     main-dish

Time 6h15m

Yield 10 to 15 portions, depending o

Number Of Ingredients 5

1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies

Steps:

  • Heat oven to 250 degrees F.
  • Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
  • Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
  • Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
  • Heat oven to 350 degrees F.
  • Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
  • Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
  • Let the roast rest for 1/2 hour before carving.
  • *Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".

More about "ham and pea tagliatelle food"

BREAKFAST CROISSANTS RECIPE | REE DRUMMOND | FOOD NETWORK
For the sheet pan eggs: Preheat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13 inches) with parchment paper, allowing it to come up the sides.
From foodnetwork.com
Author Ree Drummond
Steps 6
Difficulty Easy


HAM SALAD RECIPES - FOOD NETWORK
Jul 9, 2025 This salad combines celery, ham, and macaroni tossed in a creamy dressing for the perfect picnic side dish. Apple and Ham Salad Sweet apples and salty ham create an out-of-this-world flavor profile.
From foodnetwork.com


WHAT IS UNCURED HAM? - FOOD NETWORK
Feb 21, 2023 Brunch, lunch or dinner: Ham quiche is a favorite for all. This superb recipe includes a buttery homemade crust, but you could substitute a frozen thawed deep-dish pie crust as well.
From foodnetwork.com


BAKED HAM RECIPES - FOOD NETWORK
Jul 17, 2025 Baked ham is the perfect dish for a special occasion or Sunday dinner. Try these exceptional baked ham recipes from Food Network chefs like Ina Garten, Trisha Yearwood and Melissa d'Arabian.
From foodnetwork.com


36 BEST HAM RECIPES | EASY HAM RECIPE IDEAS | FOOD NETWORK
A perfectly glazed ham is often the centerpiece of many holiday celebrations, including Easter and Christmas. Guests swoon over the juicy, savory slices on their plate. The most beautiful ham will ...
From foodnetwork.com


COOKBOOK CLUB POTLUCK: MIDWEST CHURCH COOKBOOK EDITION
It's Molly Yeh's turn to host her cookbook club, and this week's theme: Midwest church cookbooks. She puts her own twists on some classics to serve up a Ham and Bean Hotdish, Boozy Gelatin Salad ...
From foodnetwork.com


HOW TO COOK HAM | TIPS FOR COOKING THE PERFECT HOLIDAY HAM
Jan 21, 2025 Directions. 1. Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact.
From foodnetwork.com


Related Search