SMITHFIELD HAM BAKED WITH MADEIRA
Categories Wine Pork Roast Christmas Thanksgiving Meat Fortified Wine Fall Bon Appétit
Yield Serves 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Trim rind and excess fat from ham, leaving 1/4-inch-thick layer of fat. Place ham on roasting rack set in heavy large roasting pan. Spread butter over ham. Sprinkle nutmeg over ham. Pour Madeira into pan. Bake ham until well glazed and dark brown, basting every 10 minutes with pan juices, about 11/2 hours. Let ham stand at least 20 minutes.
- Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham. Serve ham hot or at room temperature.
SMITHFIELD HOLIDAY HAM
There's no better ham for the holidays than a flavorful, mouthwatering ham from Smithfield®.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield® Holiday 2015
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F.
- Place ham on a rack in a foil-lined roasting pan, fat side up. Cover tightly with foil. Roast for 15 minutes per pound of ham (1 to 1 1/2 hours).
- Glaze according to directions.
- Garnish with grilled or roasted asparagus, fresh cut strawberries and fresh blueberries.
- Serve and Enjoy.
Nutrition Facts : Calories 441.6 calories, Carbohydrate 33.3 g, Cholesterol 171.1 mg, Fat 22 g, Fiber 2.6 g, Protein 48.7 g, SaturatedFat 4.7 g, Sodium 2646.5 mg, Sugar 5.1 g
SMITHFIELD HAM
To Major Todd, of the small town of Smithfield in the heart of the peanut section of eastern Virginia, goes the credit for the original of these delectable hams. The hogs fatten rapidly by foraging in the peanut fields after the crop is harvested. Special care is taken in curing and smoking, resulting in a world-wide reputation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.
Provided by Molly53
Categories Ham
Time 6h20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Soak ham overnight in a cool place, then change water and simmer 4 to 5 hours or until tender.
- Cool in its own liquid.
- When cold, remove skin, place fat side up in a roasting pan and make criss-cross gashes in the fat with a sharp knife.
- Pour sherry over top of ham.
- Mix cracker crumbs with brown sugar and sprinkle evenly over top of ham; sprinkle lightly with pepper.
- Stud ham with whole cloves.
- Bake at 450F for 20 minutes or until brown.
- Garnish with watercress or parsley, if desired.
Nutrition Facts : Calories 14.2, Sodium 1.2, Carbohydrate 3.3, Fiber 0.1, Sugar 1.8, Protein 0.2
EASTER HAM WITH GOLDEN BREADCRUMBS AND MADEIRA SAUCE
The truth is, you can use any supermarket bone-in ham for this recipe, or buy a half ham and cut the recipe accordingly. But considering the holiday occasion, it's worthwhile to get the best cured, smoked, bone-in ham you can find. Special-order one from your butcher or from dartagnan.com (we love their applewood-smoked version).
Provided by Melissa Hamilton
Yield Makes 16 servings (with leftovers)
Number Of Ingredients 7
Steps:
- Arrange a rack on lowest level of oven; preheat to 300°F. Without trimming fat, remove outer rind from most of ham, leaving a band around end of shank bone. Spacing cuts 3/4" apart to make a diamond pattern, score fat on top of ham crosswise and then lengthwise on a diagonal (do not cut into meat). Place ham in a large roasting pan. Pour 3 cups water into pan and roast ham for 2 hours.
- Meanwhile, stir brown sugar and mustard in a medium bowl until a thick paste forms; set aside. Heat oil in a large skillet over medium heat. Add breadcrumbs; toast, stirring often, until very crispy, 5-7 minutes. Set aside.
- Remove ham from oven; increase temperature to 350°F. Spread half of sugar-mustard paste over scored top of ham. Bake until an instant-read thermometer inserted into thickest part of ham registers 145°F, about 1 hour. If pan juices have dried out, add 1 cup water to pan.
- Remove ham from oven; increase temperature to 400°F. Spread remaining sugar-mustard paste over ham and pack breadcrumbs all over top.
- Bake ham until crumbs are deep golden brown and crisp, 12-15 minutes. Transfer ham to a serving platter; let rest for 20 minutes before carving.
- Line a fine-mesh sieve with cheesecloth. Set sieve over a medium pitcher or gravy boat. Spoon off fat from surface of juices in pan; discard. Add Madeira to pan. Place roasting pan over medium-high heat and simmer liquids briskly, scraping up browned bits, until sauce thickens and is reduced to 2 cups, about 15 minutes. Strain sauce through prepared sieve, pressing on solids; discard solids.
- Carve ham. Serve sauce alongside.
HAM STEAKS WITH MADEIRA SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove any excess fat from each ham steak.
- Cut the apples into quarters. Cut away and discard the cores. Peel the quarters.
- Use 2 skillets, preferably nonstick, large enough to hold the ham pieces. Heat 1 tablespoon of butter in each skillet. Add 1 tablespoon of shallots to each skillet. Cook briefly, stirring, and add one ham steak to each skillet.
- Arrange one quartered apple around each steak. Spoon half the Madeira over the apples in each skillet. Cover closely and cook 5 minutes. Transfer the ham steaks to a hot platter and arrange the partly cooked apples around or over the pieces of meat.
- Pour the cooking liquid from one skillet into the other skillet. Add the 2 remaining tablespoons of wine, the tomato paste and mustard, and stir to blend. Bring to a simmer, swirl in the remaining 1 tablespoon butter and pour the sauce over the ham and apples.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 4573 milligrams, Sugar 10 grams, TransFat 0 grams
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