Waffles With Frizzled Ham And Maple Mustard Cream Food

WAFFLE-GRILLED HAM AND CHEESE

Steps:

• Lay 2 of the waffles on a counter or cutting board. Place a half-slice of cheese on top of each waffle. Spread some mustard over the cheese if using. Fold each ham slice in half, and place on top of the cheese slices. Layer another half-slice of cheese over each piece of ham. Top with the remaining waffles to form a sandwich.
• Heat a nonstick skillet or cast-iron pan over medium heat.
• Grease the skillet with some butter. Place the sandwiches in the pan, and cook until golden on the underside and the cheese starts to melt, 2 to 3 minutes. Flip the sandwiches, and cook until golden on other side and the cheese fully melts, about 2 more minutes. Serve hot or wrap in foil to pack for a school lunch or picnic.
• Make it Your Own: For an Italian spin on this sandwich, swap in prosciutto for the ham and mozzarella for the Swiss.

WAFFLED HAM AND CHEESE MELT WITH MAPLE BUTTER

Steps:

• Preheat the waffle iron on low.
• Spread a thin, even layer of butter on one side of each piece of bread.
• Pile the cheese and ham on the unbuttered side of one slice of bread, and put the open-face sandwich in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Place the second slice of bread on top, with the buttered side up, and close the waffle iron.
• Check the sandwich after 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you'd like, you can press down on the lid of the waffle iron a bit to compact the sandwich, but do so carefully-the lid could be very hot. Remove the sandwich from the waffle iron when the bread is golden brown and the cheese is melted.
• Spread the Maple Butter on the outside of the sandwich. Slice in half diagonally and serve.

BAKED HAM WITH MAPLE MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
• Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
• If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
• Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
• Serve hot or at room temperature.