AUNT BETTY'S FAMOUS HAM DRESSING CASSEROLE
Y'all will love my Aunt Betty's signature holiday dish of Ham Dressing.
Provided by Julia Jordan
Categories Dinner
Time 1h20m
Number Of Ingredients 20
Steps:
- Preheat oven to 400℉. Add bacon fat to a cast iron skillet and place into the oven while it preheats.
- In a mixing bowl combine cornmeal, flour, baking powder, salt, pepper, buttermilk and eggs and stir to combine.
- Remove skillet from oven when it reaches temperature and add the cornbread batter. Bake for 25 minutes until golden brown.
- Combine cornbread, crackers, onion, celery, and seasonings together in a large mixing bowl. Cover and refrigerate overnight. (This can also be done early in the day before baking ham)
- The next day after ham bakes - add the chopped ham, pan juices (if using) ,stock and eggs to the dry mixture stored in the refrigerator. Mix well to combine until everything is moistened. Use additional stock if needed.
- Preheat oven to 375℉.
- Place ham dressing mixture into a casserole dish and place into the oven.
- Bake 30 to 45 minutes until set as desired and slightly browned on top.
Nutrition Facts : Calories 355 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 156 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
FALL APART FRESH HAM ROAST - OVEN ROASTED
Fresh ham roasts are moist, tender, flavorful, and incredibly delicious. "How do I cook a ham roast?" Good question! I've got a simple ham roast recipe and easy tips for cooking any fresh ham roast!
Provided by Juliea Huffaker
Categories American
Time 48m
Number Of Ingredients 6
Steps:
- Brine roast for 3-6 hours then pat dry. (Instructions below!)
- Prep your ham! Cut the top fat layer in a diamond pattern or in parallel lines for seasoning!
- Preheat oven to 350º
- Place ham into a 13×9 inch baking dish.
- Season generously with salt and pepper on all sides of your ham roast. Make sure to rub the seasoning into the diamond-shaped or parallel lines cup on the fat layer.
- Add 2 - 3 cups of cold water to the baking pan... The water level needs to come up about 1 inch on the sides of your roast.
- Tightly cover your shallow roasting pan or baking dish with foil to seal in steam.
- Place prepared roast into the oven for 2 hours, or until the internal temperature reaches 145º. For food safety make sure your ham reaches at least 145 degrees internally! For a bigger ham roast, you should use less salt and a longer soak time. The reason for this is to let the solution penetrate the ham evenly all the way to the bone without making the outside too salty. Smaller hams require more salt and a shorter soak time. After 2 hours of roasting, remove roast from the oven.
- Turn the oven temperature up to 450º
- Remove foil from pan.
- Mix maple syrup and balsamic vinegar and bast roast with that.
- Place ham roast in the oven, and set the timer for 10-15 minutes of cook time. Baste roast every 5 minutes or as often as you like at this stage of cooking!
- After 10-15 minutes, turn the ham roast over and baste the other side, roast for another 10-15 minutes to brown both sides. (The water will ALMOST be cooked out, but there should be a little left for basting before serving.)
- After browning, remove your roast from the oven, and let it cool for at least 10 mins.
- For best results, use a spoon and take the remaining liquids from the bottom of your baking dish and cover your baked ham roast with them. This gives the roast back all those yummy flavors that have cooked down through the roasting process!
Nutrition Facts : Calories 69 calories, Fat 2 grams fat, Protein 11 grams protein, ServingSize 2 oz, Sodium 26% milligrams sodium
FRESH HAM WITH TUSCAN BREAD STUFFING
Provided by Tyler Florence
Categories main-dish
Time 8h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)
- Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.
- Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.
- Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.
- Preheat the oven to 350 degrees F.
- Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.
- Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).
- Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.
- Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
- Serving suggestion: polenta.
SLICED HAM WITH ROASTED VEGETABLES
To prepare this colorful, zesty oven meal, I "shop" in my backyard for the fresh garden vegetables and oranges (we have our own tree!) that spark the ham's hearty flavor. It's my family's favorite main dish. -Margaret Pache, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.
Nutrition Facts : Calories 375 calories, Fat 5g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1179mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 7g fiber), Protein 31g protein.
FRESH HAM ROASTED WITH RYE BREAD AND DRIED FRUIT STUFFING
Provided by Molly O'Neill
Categories dinner, main course
Time 4h15m
Yield About 15 servings
Number Of Ingredients 14
Steps:
- Have your butcher bone and butterfly the ham and score the fat in a diamond pattern. Preheat oven to 350 degrees. Combine 2/3 of the garlic, 2/3 of the caraway seeds, 3 teaspoons of the salt and pepper to taste and rub the mixture over the inside and outside of the pork. Set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the remaining garlic and the onion and cook until soft, about 5 minutes. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste. Mix until well combined.
- Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine. Place in a large, deep roasting pan and pour in the chicken broth. Bake, basting from time to time, until the roast reaches 145 degrees on a meat thermometer, about 3 1/2 hours. Let stand for 15 minutes. Degrease the pan juices, slice serve passing the juices separately.
Nutrition Facts : @context http, Calories 1233, UnsaturatedFat 48 grams, Carbohydrate 27 grams, Fat 87 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 30 grams, Sodium 939 milligrams, Sugar 14 grams, TransFat 0 grams
SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
- In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
- Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
- Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
- Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.
FRESH HAM WITH CRACKLINGS AND PAN GRAVY
Steps:
- With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put the pan in a preheated 500°F. oven. Reduce the temperature immediately to 325°F.> and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 170°F., and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. Keep the ham warm, covered.
- Skim off the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits. Transfer the liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.
- Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy.
ROASTED FRESH HAM
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 4h30m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
- In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
- Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
- Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.
Nutrition Facts : @context http, Calories 1156, UnsaturatedFat 48 grams, Carbohydrate 2 grams, Fat 87 grams, Fiber 0 grams, Protein 80 grams, SaturatedFat 30 grams, Sodium 823 milligrams, Sugar 1 gram
ROAST FRESH HAM WITH ONION STUFFING
Tired of turkey? Fly the coop! Try something new for the holidays: stuffed ham.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spread pork flat; sprinkle lightly with salt.
- Heat water to boiling in 2-quart saucepan; add onions. Cook 5 minutes; drain. Mix onions and remaining ingredients. Spread half of the stuffing over pork; roll up. Fasten with metal skewers.
- Place pork fat side down on rack in shallow roasting pan. Spoon any remaining stuffing over top of pork. Insert meat thermometer so tip is in center of thickest part of pork and does not touch stuffing. Roast uncovered 3 to 3 1/2 hours or until thermometer reads 165°F.
- Cover pork with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5° and pork will be easier to carve as juices set up). Remove foil and skewers. Cut into slices.
Nutrition Facts : Calories 515, Carbohydrate 12 g, Cholesterol 160 mg, Fat 1, Fiber 0 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 650 mg
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