Ham Nibbles Recipes

Steps:

• Slice the peaches. Wrap a basil leaf and a slice of Serrano ham around each peach slice and put a small cocktail stick through each.

Steps:

• Trim and blanch asparagus spears in boiling salted water for about 1 minute and then chill in an ice bath. Dry them with paper towels. Wrap a slice of ham around each of the asparagus, leaving the tips showing. Serve with lemon wedges and sprinkle with black pepper.

Steps:

• For the pimento cheese: Combine the Cheddar, mayonnaise, cream cheese, Worcestershire, mustard, maple syrup, onion and pimentos in a medium bowl and mix until fully incorporated. Reserve half the mixture in a tightly sealed container in the refrigerator to serve with crackers or another use. Put aside the remaining mixture while you prepare the dough.
• For the snacks: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Set aside.
• Brush the phyllo with butter. Halve the piece lengthwise, then cut each piece crosswise into thirds. You will have 6 pieces total.
• Place a slice of ham at the short end of a piece of phyllo. Spoon one-sixth of the remaining pimento cheese down the side of the ham closest to the phyllo. Fold in the excess phyllo along the long edges and then roll the the phyllo into a cigar, starting at the end with the ham and pimento cheese. Brush the phyllo with butter as you roll.
• Place the phyllo cigars a few inches apart on the prepared baking sheet. Bake until golden brown and crispy, 15 to 20 minutes.
• In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
• Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
• Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
• Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the cabbage; cook and stir until the cabbage has softened, about 20 minutes.
• While the cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi float to the top, about 3 minutes; drain.
• Stir the cooked gnocchi and ham into the cabbage and heat through. Season with salt and black pepper to taste.

Steps:

• Mix together ham, mayonnaise, and mustard; spread on melba toast and top with sweet pickles.
• Heat on high for 1 minute.

Steps:

• Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next 7 ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15x10x1-in. baking pans., For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork OR sausage, and the ground beef. Stir in the milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish.
• In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs.
• Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F (73 degrees C).