Rosemarys Ham Reubens Recipes

Steps:

• Preheat broiler, with rack set 4 inches from heat source. Lay bread on a broilerproof baking sheet; broil just until toasted, 1 to 2 minutes. Remove baking sheet from oven (leave broiler on).
• Turn bread over; layer with ham, cabbage, and then Swiss cheese. Broil until cheese is golden, 4 to 6 minutes.
• Meanwhile, in a small bowl, combine mayonnaise and ketchup; season with salt and pepper. Serve with Reuben sandwiches.

Steps:

• Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
• Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

Steps:

• Get Cookin'
• 1. Preheat oven to 350°F.
• 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
• 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
• 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
• 5. Mix the sugar and mustard together and brush on the ham.
• 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
• 7. Remove from pan, place ham on a platter, and serve.

Steps:

• Remove ham from packaging and bring to room temperature for up to 2 hours before baking.
• Preheat oven to 325ºF. Arrange a rack in the lower third of the oven and remove upper racks.
• In a small pot over medium heat, whisk together brown sugar, bourbon, apple cider vinegar, Dijon mustard, orange zest and juice, rosemary, garlic powder, onion powder, cinnamon, and a few turns of the pepper mill. Bring to a low simmer and cook for 5-6 minutes, stirring frequently, until the sugar has dissolved. Remove from heat and set aside.
• Place ham in a large roasting pan, face down. Brush half the glaze over the surface of the ham. Loosely cover ham with foil and bake for 1 hour and 30 minutes. During cooking, brush with remaining glaze mixture every 30 minutes. For the last 15 minutes of cooking, remove foil. Let stand up to 30 minutes before transferring to a serving platter.