Posts Tagged ‘ham’
Hope everyone had as great of weather as we did over the weekend. First my dad and I took care of a few odd things around my apartment, such as hanging my newest work of art (check it out). We were super crafty too because I didn’t have a level, just used a straight piece of wood and a tape measure. Then my dad and I took advantage of the weather and spent some time walking around the Lichtnerman Nature Center on Saturday followed by a movie and some great frozen custard eaten on a bench outside. On Sunday we enjoyed brunch on a friend of mine’s roof-patio, followed by cooking our holiday dinner with all the windows open in my apt, while the wonderful aromas were filling my kitchen.
Now that we are on the subject of food, have you ever flavor injected your meat? If you haven’t you really should. It results in serious flavor saturation. And with this ham recipe, you also get a nice sweet glaze on the outside, locking in all of that flavor. Of course, since this was a pre-spiral cut ham some of the injected juices leaked out, but having it seep through the layers was good enough for me. This recipe made way too much for the number of people who were eating it, but leftovers are not frowned upon!
Serves approximately 20
1-10 lb. fully cooked, spiral-cut smoked ham, on the bone
1 cup mango chutney
1 cup light brown sugar, packed
1/4 cup pure maple syrup
1/2 cup pineapple juice
- Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down.
- In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
- Using a flavor injector, inject ham with some of the cooled glaze mixture all over, inserting the needle in various directions (use as much as desired). Pour the remainder of the glaze over the ham and cover completely with foil.
- Bake for 2 hours until the ham is fully heated. Allow to sit for 10 minutes before serving.
Source: The Spiffy Cookie original
Pizza and other pizza-like-creations are one of my favorite things to eat. However, as you may have noticed I have yet to post any calzones or strombolis because I’ve never been very good with rolled up pizza dough concoctions. They always turn into a big mess (still delicious just not photogenic) and I never understood why. But then I saw that Laurens posted a great “how to” on making stromboli and I decided to try it out. Her step-by-step photos really help! And I have to say it turned out to be the most beautiful stromboli that’s ever been in my kitchen (brushing the edges with egg was key to seal the edges). Behold!
I barely had enough patience to let it cool down before cutting it up so that I could dive into this marvelous creation. To distract myself I made sure I had plenty of pizza sauce to dip into.
Next I need to retry making calzones, and will definitely be brushing the edges of that with egg too. It seems to seal it up perfectly, in ways that simple pressing/folding cannot.
One year ago: Grilled Three Cheese Sandwich
1/2 lb pizza dough (I used Lauren’s recipe)
1/2 cup pizza sauce, plus more for dipping
1-1/2 cups grated Mozzarella cheese
6 thin slices hard salami
4 thin slices deli honey ham
1 egg, beaten
Dried parsley & Parmesan cheese (optional)
- Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
- Spread pizza dough out on baking sheet to be approximately 10×16. Spread pizza sauce over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese.
- Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
- Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.
*This is where using parchment paper is really handy because you can pick it up to help roll the dough.
Source: Adapted slightly from Lauren’s Latest.
Can you believe it’s 2012?? Because I definitely cannot. And to start off this fresh start, I completely failed on posting for the first time of the new year yesterday. But for good reason, I came down with a pretty nasty head cold. I’m not fulling recovered yet, but to make up for yesterday I want to share something extra delicious with you.
Hawaiian pizza is one of my favorite types of pizza, yet I order/make it rarely for some strange reason. This version uses a combination of sweet apricot preserves and spicy chili Sriracha as the sauce instead of the standard tomato base – it’s fantastic and may have just ruined any chance of ordering Hawaiian pizza out ever again because I have never seen this anywhere else!
One year ago: Spinach Tomato Tortellini
SWEET ‘N’ SPICY HAWAIIAN PIZZA
1 whole wheat pizza dough
1/3 cup apricot preserves
2 Tbsp Sriracha chili sauce
3/4 cup mozzarella cheese
1/2 cup chopped ham
1/2 cup chopped fresh pineapple
1/4 cup chopped jalapenos
- Preheat oven to 450 and move rack to just above the center with pizza stone. Allow stone to preheat for at least 10 minutes.
- Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
- Warm the apricot preserves in the microwave for about 30 seconds, then stir well and spread evenly all of the pizza crust. Spread the Sriracha on top of that and then cover the entire thing with mozzarella. Evenly distribute the ham, pineapple, and jalapenos on top of the cheese.
- Place directly on the pizza stone and bake at 450 for 15-20 minutes until the crust is crispy and brown and the cheese is bubbly. Carefully remove from oven, let cool slightly, and then slice and serve.
Source: Heather’s Dish
I’ve had glasses since I was about 2 years old. For some reason my brain decided it only wanted to look through my right eye, then my left became weak and developed a strabisthmus (turn in toward my nose). Bring on the sexy glasses!
Although glasses straightened it out most of the way, junior year of highschool I had surgery to completely straighten it out. That also meant I could finally wear contacts for the first time in my life! It was such a strange transition. I had phantom glasses syndrome, where I’d try to push them up on my nose even thought they weren’t there anymore. I got used to the contact world quickly, but my vision was still unfabulous even with them.
You know your vision gets worse as you grow older? Well my younger self asked my dad once, since my vision was already terrible could it get better instead? He told me he didn’t see why that couldn’t possibly happen so I kept my hopes up… Then I went to my eye doctor yesterday, and he reduced my prescription for the second time in the past to years – I can now see 20/25 with my contacts! Even he was even impressed – “Not bad for a blind lady, right?”. I know that sounds sad to most of you with perfect (I hate you) vision, but I feel like I am slowly seeing more of the world that we live in and it makes me happy.
Since I woke up still happy about my eyes this morning, I decided to make myself a bigger-than-usual weekday Breakfast. I promise it still only took me 30 minutes to cook this, eat it, get dressed and get out of the door (granted I do shower at night). And it was so good! I love my various food magazine subscriptions but Women’s Health rocks for this one.
2 Tbsp salsa
1/4 C shredded low-fat cheddar cheese
1/4 C fresh cilantro
1 large egg plus 4 large egg whites, beaten
1/2 C diced lean ham
1 large (8”) whole-wheat tortilla
- In a nonstick skillet coated with cooking spray, saute the diced ham over medium-high heat, just until the surface starts to brown. Place the cooked ham in the tortilla, then add more cooking spray to the skillet and scramble the eggs together with the cilantro. Add the eggs to the tortilla, top with the cheese and salsa, and fold.
Source: Women’s Health Magazine