This Easter, whether you’re cooking just for your family or entertaining a crowd, we’ve got your main course covered, with five different flavors for everyone’s favorite holiday meal.
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APRIL 2012
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Braised Ham Serves 15 to 20 or 6 to 10 with a lot of leftovers One 7- to 10-pound ham, fully cooked 1 large yellow onion, chopped into large dice
and any fat on the surface of the meat. Brush the mustard over the surface of the ham and pat the breadcrumbs onto the mustard until the ham is well coated. Put the ham back into the roasting pan and place in the hot oven until the breadcrumbs become toasted. Remove, slice, and serve.
2 medium carrots, chopped into large pieces 4 cups low-sodium chicken broth
TD&N Nutrient Analysis (based on 20 servings): Calories:
2 cups white wine
404; Total Fat: 16 g; Saturated Fat: 5 g; Polyunsaturated Fat:
2 bay leaves
2 g; Monounsaturated Fat: 7 g; Cholesterol: 149 mg; Sodium:
1 teaspoon black peppercorns
478 mg; Carbohydrates: 12 g; Fiber: 1 g; Protein: 49 g
4 cloves 1 cup Dijon mustard
NOTE: Analysis based on the use of one-third of the
2 cups unseasoned breadcrumbs
liquid for braising.
Preheat oven to 350˚F. Place the ham in a large roasting pan. Surround it with the chopped vegetables. Add the broth, wine, bay leaves, peppercorns, and cloves. Place the pan on the stovetop on medium heat and bring the broth to a simmer. Cover the pan tightly with foil and place in the oven. Every half hour, pull the pan from the oven, remove the foil carefully (watch for escaping steam, which can be extremely hot), and baste the ham with the braising liquid. Continue until a thermometer inserted into the ham reads 140˚ to 150˚F, about 2.5 to 3 hours. Place the ham on a cutting board and discard the braising liquid. Turn the oven heat up to 450˚ to 500˚F. Use a sharp knife to remove the skin
Ham With Red-Eye Gravy Serves 4 2 tablespoons canola, grapeseed, or other neutral oil, divided 4 thick ham slices (approximately 1⁄4 -inch thick), purchased presliced or cut from leftover ham (It doesn’t matter whether the pieces are uniform in size or how many, but 4 slices is a good base.) Large pinch of all-purpose flour ⁄4 cup black coffee
3
Pinch of granulated or brown sugar ⁄2 tablespoon butter
1
Heat a large skillet over medium-high. Add 1 tablespoon of the oil. Place as many ham slices as will fit into the pan. Cook until the ham takes on hints of a brown crust, then flip and cook until the other side gets a similar color. Remove from pan. When all the slices are cooked, add the remaining oil and sprinkle in the large pinch of flour. Stir the flour until it becomes slightly blonde, but don’t let it burn. Pour in the coffee and add the pinch of sugar. Stir to combine the liquid, butter, and flour and simmer until the gravy becomes thick enough to coat the back of a spoon. Pour over ham and serve.
TD&N Nutrient Analysis (gravy only): Calories: 75; Total Fat: 8 g; Saturated Fat: 1 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 5 g; Cholesterol: 4 mg; Sodium: 1 mg; Carbohydrates: 0 g; Fiber: 0 g; Protein: 0 g
Baked Ham With Several Glazes Serves 15 to 20 or 6 to 10 with a lot of leftovers One 7- to 10-pound ham, fully cooked
Mustard-Brown Sugar-Honey Glaze 1 cup brown sugar
Baked Ham With Several Glazes
⁄2 cup honey
1
2 tablespoons dry mustard powder
Honey-Mustard-Orange Glaze ⁄4 cups honey
3
2 tablespoons dry mustard powder 1 cup orange juice
For the Sweet Wine Glaze, pour the wine around the ham in the roasting pan. Add the butter and the cloves. Place the ham in the oven and baste every 30 minutes with the pan liquid until it reaches 140˚ to 150˚F.
Freshly ground pepper, to taste Good pinch of cayenne
Mustard-Brown Sugar-Honey Glaze TD&N Nutrient Analysis (based on 20 servings): Calories:
Sweet Wine Glaze ⁄2 bottle sherry, port, marsala, or Madeira wine
53; Total Fat: 0 g; Saturated Fat: 0 g; Polyunsaturated
1
Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 0 mg;
4 tablespoons salted or unsalted butter, cut into
Sodium: 2 mg; Carbohydrates: 14 g; Fiber: 0 g; Protein: 0 g
small pieces 3 cloves
Sweet Wine Glaze TD&N Nutrient Analysis (based on 20 servings): Calories:
Preheat the oven to 350˚F and place the ham in a large roasting pan. Place the ham in the oven and cook until a thermometer inserted into the ham reads about 90˚F. For Mustard-Brown Sugar-Honey Glaze, combine the ingredients in a small bowl, and when the ham reaches 90˚F, remove it from oven, brush on a thick coating of the glaze, and return the ham to the oven until it reaches around 140˚ to 150˚F. Allow the ham to rest for 20 minutes. Slice and serve. For the Honey-Mustard-Orange Glaze, combine all the ingredients in a saucepan and bring to a simmer. Follow the instructions above.
42; Total Fat: 2 g; Saturated Fat: 1 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 1 g; Cholesterol: 6 mg; Sodium: 226 mg; Carbohydrates: 3 g; Fiber: 0 g; Protein: 0 g Honey-Mustard-Orange Glaze TD&N Nutrient Analysis (based on 20 servings): Calories: 44; Total Fat: 0 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1 mg; Carbohydrates: 12 g; Fiber: 0 g; Protein: 0 g
CHEF JONATHAN DIXON is the author of Beaten, Seared, and Sauced, an account of his education at The Culinary Institute of America. APRIL 2012
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