07/26/14 recipe -Taste USA

Maryland Style Stuffed Baked Ham

How to make Maryland Style Stuffed Baked Ham Recipe - This is an attractive way to present the holiday ham. The green of the spinach contrasts with the red of the ham making a handsomely appropriate dish for the Christmas table.

Makes about 12 servings.

Ingredients:
1 fully cooked ham (about 10 pounds)
1 (10-ounce) package frozen chopped kale or collard greens
1 cup finely chopped fresh spinach
1 large onion, chopped
3/4 cup chopped watercress
1/2 cup finely chopped celery tops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup honey
2 tablespoons vinegar
2 teaspoons mustard powder
Whole fresh spinach leaves

Method:
Preheat oven to 325F (165C).

Trim rind from ham. With a small paring knife, make X-shaped cuts 2 inches deep and 1 inch apart, spacing cuts all over ham.

Cook kale or collard greens according to package directions. Cool. Squeeze out all excess water. In a large bowl, combine greens, chopped spinach, onion, watercress, celery tops, salt and pepper.

Press greens mixture into ham cuts, packing in well. Place ham, fat-side up, in a large shallow baking pan.

Bake 2 hours. In a small bowl, blend honey, vinegar and mustard powder.

Brush over ham. Continue baking and brushing with remaining honey mixture 30 minutes or until top of ham is richly glazed. To garnish, press fresh spinach leaves into cuts containing cooked greens. Let stand 20 minutes before carving.

Country Ham with Red Eye Gravy

How to make Country Ham with Red Eye Gravy Recipe - Red-eye gravy is another recipe that can start an argument! There are only three ingredients in the recipe but the disagreement storms over whether the pan juices are thinned with water or coffee! In some places, it is served with Hush Puppies, in others fried biscuits. In either case, the bread is fried.

Makes 6 servings.

Ingredients:
6 slices (1/4-inch-thick) well-smoked country ham
1/4 cup packed brown sugar
1/2 cup double-strength black coffee or water

Method:
Trim fat off ham. Saute fat in a heavy skillet until enough fat is rendered to coat bottom of skillet. Add ham. Cook, turning several times until heated through. Remove ham and keep warm.

Stir brown sugar into drippings. Cook over low heat, stirring constantly, until sugar melts.

Add coffee or water. Stir 5 minutes or until mixture is a rich red-brown color.

Spoon gravy onto a warm serving platter and top with ham slices.

Baked Spiced Ham

How to make Baked Spiced Ham Recipe - This original recipe is from The Williamsburg Art of Cookery, and is said to have been the recipe used by Jefferson's family at Monticello. My recipe that follows is updated.

Ingredients:
1 whole (10- to 12-pound) cured, smoked, (uncooked) ham
1/4 cup whole cloves
1 cup packed dark-brown sugar
2 cups dry white wine
Additional white wine
1 tablespoon Dijon-style mustard
Parsley sprigs
Fried apple slices

Method:
Place ham in a large pot; add cold water to cover. Refrigerate overnight. Drain. Add fresh water to cover. Bring to a boil over high heat. Reduce heat; skim off any fat.

Cover and simmer 3 hours. Add more water to keep meat covered, if necessary. Remove from heat and cool in cooking liquid.

Preheat oven to 325F (165C). Remove ham from liquid. Trim excess fat. Place ham on a rack in a baking pan. Stick whole cloves into ham forming a grid or diamond pattern. Pat on a thin layer of brown sugar.

Bake 2 hours. Baste with 2 cups white wine while baking. Place on a warm platter. Skim fat from baking pan.

Deglaze pan by scraping up brownings with additional white wine. Bring to a boil and cook down until juices make a thick glaze. Whisk in mustard.

Brush ham with glaze until shiny. Garnish with parsley and fried apples. Makes 3 to 4 servings per pound.

Note:
To make fried apples, slice whole apples crosswise; do not remove skin or core. Fry in a small amount of butter until browned on both sides but not cooked through.

"Select a nicely cured Ham. Soak overnight in cold water. Wipe off and put in enough Water to cover. Simmer for three Hours. Let cool in the water it was cooked in. Take out and trim. Put into Baking pan. Stick with Cloves and cover with brown Sugar1. Bake in a moderate Oven for two Hours. Baste with White Wine. Serve with a savory Salad."