Ham And Sage Ponice Food

HAM AND SAGE PONICE

Steps:

• Combine smoked ham and 12 cups water in heavy large saucepan or Dutch oven. Bring to boil. Reduce heat and simmer until ham is very tender and cooking liquid is reduced to 8 cups, about 1 1/2 hours. Transfer ham to bowl, using slotted spoon. Cool slightly. Cut meat from bones; chop meat coarsely.
• Skim fat from cooking liquid. Bring liquid to boil. Add sage. Reduce heat to medium. Gradually whisk in cornmeal. Cook until mixture thickens, stirring constantly, about 5 minutes. Remove pan from heat. Season cornmeal mixture to taste with salt and pepper. Add chopped ham and stir vigorously until combined. Pour mixture into two 8 1/2 x 4 1/2-inch loaf pans. Refrigerate ponice until set. (Can be prepared 2 days ahead. Cover with plastic and refrigerate.)
• Turn out ponice and cut into 1/2-inch-thick slices. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add ponice and cook until brown, adding more butter as necessary, about 5 minutes per side. Serve, passing maple syrup.

HAM-AND-SAGE-STUFFED CHICKEN WITH BROCCOLI

Steps:

• In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper, and set aside.
• Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch-long slit in the thick side of each breast half. Insert knife, and pivot, carefully forming a deep pocket without enlarging opening (or piercing through opposite side). Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook until browned on one side, 6 to 8 minutes. Turn chicken over; cover skillet, and reduce heat to medium. Cook until chicken is opaque throughout, 6 to 8 minutes more. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
• Heat remaining tablespoon oil in skillet over medium-high; add broccoli and garlic. Cook, tossing, until broccoli is warmed through, 4 to 6 minutes. Remove skillet from heat; stir in vinegar. Serve stuffed chicken with broccoli.

TANGERINE GLAZED HAM WITH FRESH SAGE

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.

ONION HAM AND SAGE FOCACCIA

Steps:

• Preheat oven to 450. Sprinkle cornmeal on baking sheet.
• In large skillet, heat oil. Add onion and cook over high heat, stirring often, until lightly browned and softened, 3 minutes.
• Stir in sage and pepper.
• Unroll pizza dough, place on baking sheet and stretch to an even thickness.
• Spread onion over dough, Sprinkle ham and cheese evenly on top.
• Bake 10-12 minutes, until dough is golden brown and crusty and cheese is melted and bubbly.