Jerked Ham Corn Bread Food

HAM AND CORNBREAD SLIDERS

Steps:

• 1.Heat the oven to 400°F.
• 2.Spray 20 mini muffin cups with cooking spray.
• 3.Mix the muffin mix as directed on package, using the egg and milk.
• 4.Spoon the mixture into muffin cups, filling almost full.
• 5.Bake for 10 to 12 minutes or until golden brown. Remove from the pans and cool for 30 minutes.
• 6.Meanwhile, in a small bowl, mix the sour cream, preserves and mustard.
• 7.Split each mini muffin horizontally. Spread the sour cream mixture over the cut sides of the muffins.
• 8.Cut the thin ham slices in 1½-inch strips. Pleat to fit the muffins.
• 9.Fill each muffin with the ham and a couple of arugula leaves.

HAM AND BROCCOLI CORNBREAD

Steps:

• Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

SOUTHERN CORN BREAD STUFFING WITH SMOKED HAM AND YAMS

Steps:

• Coarsely crumble buttermilk corn bread into very large bowl.
• Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add ham and sauté 4 minutes. Add green onions and bell peppers; sauté 4 minutes. Mix in marjoram. Add to corn bread. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add yams; cover and cook until crisp-tender, stirring occasionally, about 8 minutes. Add to corn bread and toss to combine. Whisk eggs, mustard, and allspice in bowl to blend. Add to stuffing; toss to combine.
• To bake stuffing in turkey:
• Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 11/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

JERKED HAM CORN BREAD

Steps:

• Preheat oven to 450°F with rack in middle.
• Whisk together dry ingredients in a large bowl.
• Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.
• Cook ham in oil in skillet over medium heat, stirring, 3 minutes. Add jerk paste and cook, stirring, 1 minute. Transfer ham to batter with a slotted spoon and stir, then pour back into hot skillet. Bake until a wooden pick inserted into center comes out clean, 15 to 20 minutes. Cool in skillet 5 minutes, then invert onto a platter and serve warm or at room temperature.