Recipes tagged with « Ham »
Baked Ham Cheese Rolls
Layered ham and cheese between crescent dough sheets baked until golden. Dijon spread base, folded ham, double cheese, brushed with herb butter. Uses crescent dough pressed closed to avoid gaps. Bake bottom layer till set, then assemble and finish baking until crispy top crust forms. Swap black pepper for Italian seasoning if needed. Serve cut into 8 generous squares. Nutrition focused on high protein and fats, minimal carbs. Simple, with reliable baking cues and layering technique. Great for leftover ham. Cheese melt and dough browning tell you when done.
Ham Pimento Egg Cups
Ham slices pressed into muffin cups create a salty cradle. Pimento cheese swapped for sharp cheddar and diced jalapeños for heat. Eggs cracked over cheese, baked until whites set but yolks still wobble. Subtle smoky paprika replaces black pepper for an earthy punch. Oven hot at 365F instead of 350. Bake around 18 to 22 minutes; timing flexes with egg size and pan thickness. Visual cues—set whites, gently billowing yolks hint midway. Whisper of sizzling ham edges tell you it’s close. Serve piping hot. Great quick protein bites for brunch or snack. Easy swaps and tricks to keep runny yolk novices afloat or those avoiding dairy with vegan cheddar.
Savory Farmhouse Quiche
A rustic egg custard packed with shredded sharp cheddar and diced smoked ham. Uses milk and light cream for balance, seasoned with white pepper and salt. Baked in a 9-inch crust lined on a baking sheet for easy handling, this quiche is set by visual cues not just timers. Perfect for morning or evening. Includes guidance on substitutions, avoiding soggy bottom crust, and knowing when custard is done by slight jiggle.
Balsamic Cherry Ham Glaze
Garlic, shallot swapped for red onion, with tart cherries and a hint of maple syrup instead of brown sugar. Balsamic vinegar reduced to sticky sheen infused with the savory punch of garlic. Cornstarch slurry thickens glaze, yielding a glossy finish over ham. Longer simmer to coax deep flavors out, watch texture shift from watery to syrupy. Simple, hands-on glaze with swaps for pantry ease or flavor twist. Sizzle, bubble, and darken until rich. Practical ways to rescue if glaze too thin or too sweet. Applied warm over cooked ham to nail sticky, glossy surface and flavor punch. All about aroma, color shifts, and timing over stopwatch.
Maple Pineapple Ham
Slow-roasted boneless ham with a sticky glaze made from pineapple juice, maple syrup and brown sugar. Cloves and pineapple rings add aroma and layered sweetness. Basted repeatedly for a deep caramelized crust without drying. Internal 145°F ensures the meat stays juicy but fully cooked. Simple ingredients, subtle shifts in seasoning for balance. Ideal for holiday or weekend feeding a dozen or so.
Spinach Bacon Benedict
Eggs poached in vinegar-tinged water. Spinach wilted in bacon fat. Thickened lemon-butter sauce whisked over a double boiler. Canadian ham browned crisp. English muffins toasted just until golden and warm. Balanced runny yolks and creamy sauce. Technique and timing critical for the perfect assembly.
Spiced Ground Ham Spread
Minced pork loaf reworked into a spicy, creamy spread. Uses ground ham, swapped mayo and mustard ratios shifted, apple cider vinegar swapped for lemon juice. Smoked paprika and finely diced pickles add texture and depth. Chill time extended slightly for better firming and flavor melding. Serve cold on hearty bread or crisp veggies. A savory snack that balances tang, heat, and umami with a velvety finish.
Riesling Peach Glazed Ham Remix
Slow-roasted ham with a bright Riesling peach glaze featuring apricot preserves and fresh rosemary. Reduced aromatic white wine forms the base, thickened with sugar and mustard for balance. Brushed repeatedly, the glaze deepens color and flavor while basting. Covered mid-roast to preserve moisture yet still brown crust forms. Rested before slicing to lock in juices. Substitutions and timing tips included for reliable results in any home kitchen.
Creamy Tortellini Ham
Rich, creamy pasta tossed with browned smoked pork cubes, fresh cheese tortellini, and green peas. Uses a lightly thickened cream and Parmesan sauce with garlic aroma. Salt balances, black pepper adds bite. Simple, quick, and flexible for swaps.