Smoked Ham Stuffed Perogies Recipes

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, melt butter over medium heat. Add onions; cook 3 to 4 minutes, stirring occasionally, until just starting to soften. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is bubbly.
• In 2-cup glass measuring cup, mix broth and milk. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in 1 cup of the Cheddar cheese. Cook until melted, stirring occasionally. Remove from heat.
• Meanwhile, place frozen pierogies and water in baking dish; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes or until thawed. Pour cheese sauce over pierogies. Top with ham and remaining 1/2 cup cheese.
• Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.

Steps:

• For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
• For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
• Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
• Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
• Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.

Steps:

• Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
• Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
• Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
• For the glaze:
• Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
• Pour the warm glaze over the warm ham and serve immediately.
• Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• Boil the potatoes until well done, drain and mash with butter. Set aside. In a large skillet over medium heat cook the onions and bacon together. Reserve 1/2 cup of mixture for spooning over the cooked perogies. Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. Mix well. Chill until very cold. Mix flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add more flour, 1/2 cup at a time until dough is firm. Knead dough until mixture does not stick to hands. Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal. Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies. Stir occasionally to perogies won't stick to the bottom. When perogies rise to the top, add 1 cup cold water to stop the cooking. Remove the perogies with a slotted spoon. Perogies will cook in 3 to 4 minutes. Serve topped with reserved onion-bacon mixture.

Steps:

• In a small bowl, mix orange zest, sugar and coconut. Set aside.
• In large 2-quart dish or big martini glass start assembling parfait by layering granola, yogurt and then fruit, bananas, strawberries, blackberries and blueberries. Repeat until all is layered. Sprinkle coconut mix over fruit.
• In a large bowl, fold pineapple into whipped cream and put a scoop on top of each serving. Garnish with mint.

Steps:

• Trim excess fat from ham.
• Preheat oven to 400 degrees F.
• Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.
• Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1- to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.
• When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.
• When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.

Steps:

• Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
• Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
• Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
• Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
• Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.