HAM STEAKS WITH APPLE-MUSTARD CHUTNEY
Steps:
- For the ham steaks: Heat the oil on a cast-iron griddle over medium-high heat. Add the ham steaks and cook until golden brown on both sides, about 4 minutes per side.
- For the apple-mustard chutney: Melt the butter in a medium saucepan over medium-high heat. Add the apple and onion and cook until softened, about 3 minutes. Add the apple cider vinegar, brown sugar, mustard seeds and some salt and pepper. Cook until thickened, about 5 minutes. Serve the chutney over the ham steaks.
BAKED VIRGINIA HAM
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 35 servings for dinner, 50 for cocktails
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
- Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
VIRGINIA HAM AND MELON APPLE CHUTNEY ON CORN BREAD ROUNDS
Categories Fruit Appetizer Bake Christmas Cocktail Party Easter Melon Apple Ham Cornmeal Fall Winter Shower Party Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 15
Steps:
- Make corn bread rounds:
- Put oven rack in middle position and preheat to 350°F.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
- Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
- Top rounds:
- Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.
HAM AND CHUTNEY SANDWICHES
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, main course
Time 5m
Yield Four servings
Number Of Ingredients 5
Steps:
- Split the french rolls or bread slices in half, sandwich fashion.
- Spread each of four bread slices with one-and-a-half tablespoons of mustard and spread each of the remaining slices with one tablespoon of mayonnaise.
- Cover half of the mustard-smeared bread slices with a quarter of the ham slices and top each serving with one tablespoon of chutney. Cover with the mayonnaise bread slices and press to seal.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1360 milligrams, Sugar 16 grams, TransFat 0 grams
HAM AND CORN BAKE - EASY AND YUMMY!
A simple casserole made with ham, corn and cheese. Works well as a main dish or side dish. If you like less salty food, use garlic powder in place of the garlic salt.
Provided by RACERWIDOW
Categories Main Dish Recipes Pork Ham
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
- In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
- Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 611.9 calories, Carbohydrate 35.7 g, Cholesterol 228.3 mg, Fat 38.4 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 17.1 g, Sodium 5026.5 mg, Sugar 7.2 g
MELON BALLS WITH VIRGINIA HAM
This appetizer originally came from a Colonial Williamsburg cookbook. It is now part of our Thanksgiving afternoon, leading up to dinner.
Provided by Donna Matthews
Categories Ham
Time 1h
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Cut melons in half.
- Scoop out seeds and discard.
- Scoop out balls with a melon ball scooper, approximately 1" in diameter.
- Slice ham into strips about 1" by 4".
- NOTE: Virginia ham is much saltier than our common ham. Since it is not available in my normal store, I use the packaged ham luncheon meat that is preformed into a rectangle (Danola brand), cutting it lengthwise.
- Wrap each melon ball with a strip of ham and secure with a toothpick.
- Chill and serve.
Nutrition Facts : Calories 105.7, Fat 4.9, SaturatedFat 1.7, Cholesterol 15.9, Sodium 305.4, Carbohydrate 12.1, Fiber 1, Sugar 10.4, Protein 4.4
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