Lighter Grilled Swiss Ham And Asparagus Sannie Recipes

ASPARAGUS HAM WRAPS

Steps:

• Place asparagus in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 2 minutes or until crisp-tender. Drain and rinse in cold water. Spread 1 tablespoon of mayonnaise over each tortilla. Top each one with one slice ham, two slices of cheese and four asparagus spears; roll up.

GRILLED HAM AND ASPARAGUS

Steps:

• On 2 rimmed baking sheets, toss asparagus with olive oil, season with salt and pepper, and divide into 20 to 24 portions of 2 or 3 spears. Cut ham in half lengthwise if needed to make 20 to 24 pieces. Wrap each portion of asparagus around the middle with ham. Seal in a plastic bag and pack in a cooler.
• Build a fire (see "Campfire 101" below) and let it burn to medium (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Set a charcoal grill grate on the firepit cooking grate (so the asparagus won't fall through). Grill asparagus bundles, turning often, until ham is browned and asparagus is tender-crisp, 8 to 10 minutes. * Find Landrauchschinken at olympiaprovisions.com
• DO YOUR RESEARCH. Before you go, check that your campground allows fires and you can bring in wood or buy it there. You'll want large logs, twigs for tinder, medium sticks for kindling, a butane lighter, newspaper, grilling tongs and gloves, home char- coal grill grate, and paper towels and oil for cleaning grates.
• TIME IT RIGHT . The perfect fire for cooking has low flames plus plenty of embers. It takes 1 to 11⁄2 hours to burn down to this stage.
• BUILD THE FIRE . In a fire ring with cooking grate pushed away, make a log cabin with 6 large logs: 2 parallel to each other, 2 crisscrossed on top, and a third set like the first. Crumple newspaper into the center and add a handful of twigs. Make a tipi over the twigs with some medium sticks. Ignite paper. Gently fan fire until flames emerge.
• START A FEEDER FIRE. Off to the side of the main fire, ignite a second, smaller one with just a few logs. Let fires burn.
• ARRANGE AND ADJUST . Using tongs, spread a bed of embers with low flames under the cooking grate and in area needed for dutch oven cooking. As you cook, add fuel from feeder fire.
• PUT IT OUT . Never walk away from a fire that's still burning. When it's down to cinders, spread the remains in the fire ring and douse with water.

ASPARAGUS AND HAM CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

GRILLED HAM WRAPPED ASPARAGUS

Steps:

• Preheat grill to medium.
• Trim asparagus approximately 1 1/2 inches from the bottoms. Slightly peel the asparagus from just below the tip to the end. Put into a large bowl and drizzle with olive oil. Season with salt and pepper and toss.
• Wrap the ham tightly around each asparagus stalk. Put on the grill and cook the asparagus turning frequently until slightly charred, 2 to 3 minutes. Transfer to a serving platter and serve.

SWISS PORK AND MUSHROOMS

Steps:

• Cut pork crosswise into thin strips.
• In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
• Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
• Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
• Sprinkle with parsley.

GRILLED HAM AND TURKEY

Steps:

• Spread butter on outer part of breads.
• spread mayonaise on insides of breads.
• Layer the one slice of cheese, 2 slices of ham, the other slice of cheese, then the turkey.
• Place sandwich on a hot griddle until golden brown.
• enjoy!

GRILLED HAM AND ASPARAGUS PANINI

Steps:

• In a small bowl mix garlic salt and butter together. Brush one side of each of the pieces of bread. In another bowl mix mayo and pesto sauce.
• Spread mayo/pesto on other side of each slice of bread. Top 1/2 of slices of bread with ham, asparagus spears, red pepper and Asiago.
• Top with remaining bread slices and cook in a panini grill or in a large skillet with a little extra butter (like you would a grill cheese, pressing down with a heavy pan on top.).
• Cook until bread is toasted and sandwich is heated through.
• Serve with fresh fruits.

GRILLED HAM WITH GLAZE

Steps:

• In small saucepan, bring first 3 ingredients to a boil.
• Boil 1 minute.
• Remove from heat.
• Brush on the ham.
• Grill over med hot coals, turning once, until hot.
• Baste with more glaze.

BETTER SWISS CHEESE, HAM, AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°F.
• Combine stuffing and hot water in a medium bowl and let sit for 5 minutes.
• In a medium sauce pan over medium high heat, melt butter. Once melted, sprinkle flour over the top and whisk to combine.
• Continue to whisk for a minute, allowing the flour mixture to cook a little. Then add the milk, all at once, whisking continuously to prevent lumps. Once all of the milk has been incorporated, bring to a boil. Remove from heat.
• Add a pinch each of salt, pepper, and nutmeg. Then add, a handful at a time, the cheese. Whisk in each addition until it is completely melted and then add the next handful (there should be plenty of heat in the mixture to melt all of the cheese).
• Wash asparagus and snap woody ends off (or trim bottom 2 inches off). Cut the rest into 2 inch pieces. Place in a 9"x13" baking dish along with the ham. Pour the cheese sauce over the top and stir to combine. Top with the stuffing.
• Bake for 30 minutes at 350F or until golden brown and bubbly.

HAM & ASPARAGUS CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.