Sherried Ham In Cream Food

SHERRIED BLACK BEAN SOUP

Steps:

• In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
• In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
• Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
• Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.

SHERRIED HAM IN CREAM

Steps:

• Place ham in sherry.
• Refrigerate for 12 hours, turning occasionally.
• Preheat oven to 350°F.
• Remove ham from sherry and roll up.
• Pour cream over ham.
• Sprinkle cheese evenly over top.
• Bake for 30 minutes.

CREAMED HAM

Steps:

• Sautee onions in butter over medium heat until onions are transparent.
• Add flour and stir until well combined.
• Remove pan from heat and add milk slowly while stirring.
• Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
• Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
• Add garnish, before serving.

HAM IN CREAM SAUCE

Steps:

• Melt 4 tablespoons butter in saucepan. Add garlic and saute for 1-2 minutes. Add flour, blending well.
• Add milk, stirring well and cooking over medium heat until thickened.
• Add nutmeg, salt and pepper to taste. Remove from heat.
• Cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. Cook gently 3-4 more minutes.
• Add sherry and heat through. Combine ham with cream sauce and serve.
• Serve over English muffins, rice or noodles.

SHERRIED TURKEY & HAM BAKE

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Mix the turkey, ham and frozen peas in a buttered ovenproof dish.
• To make the sauce, put the butter, flour and milk in a saucepan and bring to the boil, whisking all the time, until the sauce is thickened and smooth. Stir in the sherry and mustard, season to taste and simmer for 1 minute. Remove from the heat and stir in half the cheese.
• To finish the dish, pour the sauce over the ingredients in the dish. Mix the remaining cheese with the nuts and sprinkle on top. At this point, you can keep the bake in the fridge up to 5 hours, or freeze it. When ready, bake for 25-35 minutes until the topping is golden and the sauce is bubbling.

SHERRIED MUSHROOM EMPANADAS

Steps:

• Pre-heat oven to 400 degrees F.
• In a large heavy skillet cook onions in butter stirring occasionally, until softened.
• Stir in mushrooms, and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown.
• Add ham and Sherry and cook stirring occasionally, until liquid is evaporated.
• In a bowl, stir together mushroom mixture, parsley and bread crumbs.
• Season with salt and pepper, to taste and cool uncovered.
• On a lightly floured surface roll out each pastry sheet into a 14" x 10" rectangle. Halve rectangle lengthwise with a sharp knife or pizza cutter. Place two of the halves on a cookie sheet.
• Spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges.
• Brush edges with egg wash.
• Place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top.
• Brush with remaining egg wash.
• Place in the middle rack of oven and reduce heat to 375 degrees F, bake until golden, about 30 minutes.
• Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat uncovered, in a preheated 375 degree F oven about 6 minutes.
• Cut with serrated knife into 3/4" slices.

HAM MOUSSE IN SHERRY ASPIC

Steps:

• Make the aspic:
• In a large saucepan combine the broth, the onion, the egg white, and the crushed shell and simmer the mixture for 10 minutes. Let the mixture stand for 20 minutes and strain it through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. In small heatproof bowl let the gelatin soften in the Sherry for 5 minutes, heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth mixture. Let the aspic cool, but do not let it set. Rinse a 2-quart mold with cold water, cover the bottom with a thin layer of the cooled but still liquid aspic, and chill the aspic for 3 hours, or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it.
• If desired garnish the edges of the bottom of the mold with the egg white and the truffles, attaching the shapes with some of the liquid aspic.
• Make the mousse:
• In a small heatproof bowl let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan cook the scallion in the butter over moderate heat, stirring, until it is softened, but do not let it brown, stir in the broth, the tomato paste, and the gelatin mixture, and simmer the mixture, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with the nutmeg and salt and pepper and let it cool. In a small bowl beat the cream until it just forms stiff peaks and fold it into the ham mixture. Chill the mousse, set over a bowl of ice and cold water, stirring occasionally, for 10 hours, or until it is slightly set.
• Pour the mousse into the mold, spreading it evenly, and chill it, covered, for 3 hours, or until it is set. Unmold the mousse onto a chilled platter and garnish the platter with the remaining chilled aspic, chopped, and the parsley.

HAM MOUSSE WITH HOLLANDAISE

Steps:

• Preheat oven to 300°F.
• Whisk yolks in a bowl, then whisk in ham, nutmeg, white pepper, cayenne, and salt.
• Beat together cream and Sherry in another bowl with an electric mixer until cream holds soft peaks, then fold into ham gently but thoroughly.
• Beat egg whites with a pinch of salt in another bowl with cleaned beaters until frothy, then fold into ham gently but thoroughly.
• Spread mousse in well-buttered loaf pan and bake, uncovered, in a hot water bath in middle of oven until a toothpick inserted in center comes out clean and mousse is firm to the touch, about 1 1/2 hours.
• Transfer loaf pan to a rack and cool mousse 40 minutes. Run dull side of a thin knife or a small spatula around edges and invert mousse onto a plate.