Ham And Peas Casserole Rachael Ray Recipes

RACHAEL'S LEMON-GLAZED HAM

Steps:

• Ham should roast at 325˚F for 20 minutes per pound bone-in, or 15 minutes per pound boneless or spiral-sliced
• I add water to the roasting pan and cover with foil for half the cooking time and then glaze every 20 minutes after that time
• For larger smoked hams with heavy leather skin, trim skin and fat down to ¼ inch, then score fat cap in diamond shape
• Rub or stud fat cap with rosemary and black pepper, if you like, but do not stud with cloves for this glaze recipe
• For the lemon glaze, in a saucepot, melt butter, add shallots and swirl 2-3 minutes, then add wine or vodka and reduce to ¼ cup
• Add stock and marmalade to pot and melt together
• Whisk in mustard and herbs and reduce heat to low
• Baste ham every 20-30 minutes until well-glazed and golden all over
• If ham is browning too fast, cover with loosely fit foil
• For the minty fresh peas, heat EVOO in pan over medium heat, add butter and melt into oil
• Add shallots and garlic, cook 2 minutes, then add half the peas and all the chicken stock, bring to boil
• Pulse process the herbs and remove to small bowl
• Add peas and stock to processor and process until smooth, then add back to pan with remaining whole peas and heat them through 2 minutes
• Add herbs and juice of 1 lemon, adjust salt and serve
• Other suggested sides: Braised Carrots Simmer bias-cut carrots in 1-inch chicken stock, salt, a few chunks of butter and finely chopped shallots
• Braise in simmering liquid to just tender, then remove lid, cook off the stock and add ¼ cup honey per pound and a half of carrots
• Lightly brown and caramelize, then add toasted almonds and parsley and chopped carrot tops to serve
• Radish, Fennel and Celery Salad Shave or mandolin-slice radishes, fennel and celery plus tops on bias
• Dress with lemon, EVOO, and sea salt
• Add finely chopped spring or green onions to garnish
• Crispy Squished Potatoes "Thank you, Jacques Pepin, for coming up with the concept of squished potatoes
• " -- Rach Buy ½ pound small potatoes per person
• Boil to just tender in salted water, then drain and cool
• Squish with bottom of a juice glass and coat in melted butter, salt and pepper
• Roast until very crispy and deep golden
• Garnish with herbs of choice, such as chives, dill, and/or parsley
• Tina's Pineapple Sriracha Ham

HAM AND PEAS CASSEROLE- RACHAEL RAY

Steps:

• Preheat the oven to 350°.
• Lightly butter a 9-inch casserole dish.
• In a bowl, toss the ham, cornbread, peas and thyme; transfer to the baking dish.
• In the same bowl, beat together the milk, eggs and yolk and 1/8 teaspoon salt. Pour into the baking dish.
• Let stand for 15 minutes.
• Bake until the custard is just set in the center, 40 to 45 minutes.
• Let stand for 10 minutes before serving. Serve with a green salad.

GREEN NOODLES AND HAM

Steps:

• Bring a large pot of water to a boil then add salt, a generous grab from your salt dish, to season up the pasta as it cooks. Carefully add pasta to water and stir then cook to al dente or until pasta is tender but it still has a bite to it in the center - in other words, do not cook it until it is mushy.
• Cut ham into thin, short ribbon-like pieces and separate them into a loose pile. Kids not so good with knives can use kitchen scissors to cut the ham up.
• Preheat a large skillet over medium heat. Add butter to the pan and melt it. Add 1 cup cream and warm it up a minute. Add about a cup of cheese, 4 big handfuls or so, and stir constantly for another minute then season the sauce with nutmeg (your SECRET ingredient) and pepper. Taste and add a little salt, if necessary.
• Turn off heat under sauce and add the peas to it. They will warm through in no time. Next, drain the pasta. Kids should have Grown Helpers drain pasta for them. Toss pasta with sauce in the skillet and use tongs to help you pull pasta through sauce until it is coated evenly. Sprinkle in the ham and toss the pasta again to combine it. You can even add a little more cheese, if you say so.
• Wow! Green noodles are even yummier than white ones when you add in the ham and cheese and peas! Yum-o!

MACARONI AND CHEESE WITH HAM

Steps:

• Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente.
• Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.