ULTIMATE HAM SANDWICH
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 5
Steps:
- Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
- Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
- Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
- Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
- Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
- Yield: 1 cup
FRIED PICKLES WITH CAJUN AIOLI
Provided by Damaris Phillips
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
- For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
- Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
- Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.
EASY BAKED HAM
My family does this every year with our Christmas Eve ham and it never fails to be anything but delicious!
Provided by BCORTE
Categories Main Dish Recipes Pork Ham Whole
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
- Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
- Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.
Nutrition Facts : Calories 425 calories, Carbohydrate 34.3 g, Cholesterol 74.1 mg, Fat 20.1 g, Fiber 0.4 g, Protein 25.8 g, SaturatedFat 7.2 g, Sodium 1438.6 mg, Sugar 33.3 g
BAKED HAM AND CHEESE SANDWICHES
I COLLECT cookbooks and enjoy reading them much like a novel. But when I start cooking, I create my own recipes to suit my taste. I used to cater parties and found I often had to be resourceful. This sandwich is one of my creations, so easy to cook for two and even one! -Norma Curtis, Ithaca, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place two slices of bread in a greased 11x7-in. baking dish or two individual baking dishes. Top each with a slice of ham and cheese; top with remaining bread. , In a small bowl, beat the eggs, milk, mustard and parsley. Pour over sandwiches. Let stand for 5 minutes; carefully turn sandwiches over and let stand 5 minutes longer. , Bake, uncovered, at 350° for 30-35 minutes. Top with asparagus and cheese if desired. Bake 5 minutes more or until cheese is melted and a knife inserted into the egg mixture comes out clean. Serve immediately.
Nutrition Facts :
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