Rachs Spiral Ham Gets Topped Off With A Little Somethin Special Food

CHICKEN AND HAM ROLLS WITH SPINACH

Steps:

• Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees F.
• Place cutlets on a plastic cutting board and season with salt and pepper. Top with chopped sage, 2 slices prosciutto each and a few thin slices of fontina. Roll tightly and secure with toothpicks. Season outside of rolls with more salt and pepper, then dredge in flour.
• Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter to the pan. Add chicken and raise heat to medium high. Brown the rolls evenly, 5 minutes, then place on a nonstick cookie sheet and transfer to oven to roast for 15 minutes longer. Add another tablespoon butter to the pan and melt it. Add mushrooms to the pan and cook, stirring frequently, until just tender 3 or 4 minutes. Add flour and cook another minute. Whisk in stock. Season pan gravy with mushrooms with salt and pepper and turn off heat. Reheat with moderate flame when you remove chicken rolls from the oven and you are ready to serve.
• Preheat a second skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and the garlic. Add the spinach to the pan in bunches and turn to wilt. Add more spinach as it wilts down until all the spinach is in the pan. Season with salt and pepper, to taste and serve warm.
• To plate, leave rolls whole and spill sauce over top, spinach alongside, or, slice rolls and fan them out over a bed of spinach and top with mushroom sauce.
• *Ask butcher to butterfly the breasts into large cutlets for you. This is a real time-saver! If a butcher is not available to you, cut into each breast from the fatter side and work across the breast, leaving them attached at the opposite side. Open the breast up and pound lightly with a mallet to about a 1/4-inch thickness. Also, in many supermarkets chicken cutlets are available in packages. They are small pieces of thinly sliced breast meat. Simply adapt the method and make 2 small roll-ups rather than 1 large roll up per portion.

HAM AND CHEESE SPIRALS

Steps:

• In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.
• On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. (Reserve the extra cheese and ham for Round 2 Ham and Cheese Croquettes.)
• Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.
• Remove from the oven, transfer to a serving platter and serve.

SPICY MAPLE-GLAZED SPIRAL HAM

Steps:

• Preheat oven to 380 degrees F. Whisk gochujang, apple juice, maple syrup, Worcestershire sauce, and espresso in a small bowl.
• Place ham onto a rack fitted over a sheet pan. Generously brush the glaze all over the ham with a pastry or silicone brush. The glaze will seep into the ham, giving it a burnished finish throughout. Bake 1-1½ hours, depending on the size of your ham, basting every 15 minutes.
• After 15 minutes, for the first basting, the spiral cuts will begin to brown and separate. Baste all over, then place back in the oven. The ham will be basted 5-6 times in total, for a bubbly, burnished finish.
• Remove ham from oven and pull away the outermost layer from the cut side (this slice will be dried out). Let rest while preparing the garnish. Lay kale or cabbage leaves onto a platter, then sprinkle with pomegranate seeds. Gently place the ham on the leaves and serve.