Cornbread Stuffing Muffins with Ham and Sage

photo by Con Poulos

yield
Makes 12

A fun twist on tradition— cornbread stuffing molded into muffins.

ingredients

• 10 cups 1/2-inch cubes Cornbread for Dressing
• 4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices)
• 1/2 cup (1 stick) butter
• 2 cups thinly sliced leeks (white and pale green parts only; about 3)
• 2 cups chopped celery
• 1 1/4 cups finely chopped smoked ham (about 7 ounces)
• 1/4 cup chopped fresh parsley
• 4 teaspoons chopped fresh thyme
• 4 teaspoons dried rubbed sage
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 4 large eggs, beaten to blend
• 2 cups low-salt chicken broth

preparation

Preheat oven to 350°F. Generously butter twelve 1/3-cup nonstick muffin cups. Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets. Dry slightly in oven, about 5 minutes. Cool. Transfer to large bowl.

Melt butter in large skillet over medium heat. Add leeks and celery; cook until soft, stirring often, about 10 minutes. Add ham; stir 1 minute. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread; toss. Add eggs and broth; toss. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.

Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. Transfer to rack; cool.

DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes.

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Asparagus Wrapped in Serrano Ham

photo by Evan Sklar

yield
Makes 8 servings

Try this tasty, nutritious combination from Gene Briggs, executive chef of Blue and Table restaurants in Charlotte, North Carolina. Folate in the asparagus helps prevent anemia; grapes contribute good-for-your-heart flavonoids.

ingredients

• 3 tablespoon extra-virgin olive oil
• 2 tablespoon sherry vinegar
• 1 shallot, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 12 stalks each white and green asparagus, ends trimmed (24 total)
• 6 thin slices serrano ham (or prosciutto), each cut into 4 strips
• 1 cup frisée
• 1 cup mixed greens
• 1/2 pound each seedless green and red grapes, halved
• 1/4 cup sliced roasted almonds

preparation

Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.

Nutritional analysis per serving: 150 calories, 8.1 g fat (1.1 g saturated),16.4 g carbs, 3.2 g fiber, 5.6 g protein

Nutritional analysis provided by Self

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Ham and Corn Relish Cooler-Pressed Sandwiches

photo by Yunhee Kim

yield
Makes 4 servings

active time
10 minutes

ingredients

• 1 (10-ounce) jar corn relish (available at amazon.com)
• 1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
• 4 ounces Black Forest or other good-quality cooked ham, sliced thin

preparation

1. Spread the relish along both halves of the baguette.

2. Divide the ham evenly along the length.

3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.

4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

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One-Hour Shrimp Paella

photo by Leo Gong

yield
Makes 4 servings

active time
30 minutes

total time
55 minutes

For an even easier preparation, buy already-chopped onions and bell peppers; they're available at many supermarkets.

ingredients

• 1 tablespoon olive oil
• 8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
• 2 cups chopped onions
• 1 cup chopped red bell pepper
• 1/4 teaspoon (generous) saffron threads, crumbled
• 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
• 3 1/4 cups (or more) low-salt chicken broth, divided
• 1 1/2 cups arborio rice or medium-grain white rice
• 1 pound uncooked peeled deveined large shrimp
• 1/2 cup pimiento-stuffed green olives, halved

preparation

Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.

One serving contains the following: 507.62 Calories (kcal), 15.0 % Calories from Fat, 8.45 g Fat, 1.35 g Saturated Fat, 184.59 mg Cholesterol, 72.08 g Carbohydrates, 5.14 g Dietary Fiber, 5.18 g Total Sugars, 67.14 g Net Carbs, 36.25 g Protein

Nutritional analysis provided by Self

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Croque-Madame

photo by Romulo Yanes

yield
Makes 4 servings

active time
35 min

total time
35 min

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

ingredients

• 5 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• 3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
• 8 slices firm white sandwich bread
• 4 teaspoons Dijon mustard
• 1/2 pound thinly sliced cooked ham (preferably Black Forest)
• 4 large eggs

preparation

Make sauce:

Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:

Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

cooks' note:The egg yolks in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can use pasteurized eggs (in the shell) or cook eggs until yolks are set.

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Baked Smoked Ham with Mango

photo by Deborah Ory; food styling: Susan Sugarman; prop styling: Lynn Butler Beling

yield
Makes 10 servings

active time
10 minutes

total time
2 1/2 hours

In this simple recipe, salty, smoked ham is paired with sweet mango and onion. The fruit and vegetables are cooked alongside the ham in the covered roasting pan, leaving them meltingly tender.

To ensure even cooking, leave the ham out at room temperature for an hour before baking.

ingredients

• 1 (10-pound) fully cooked bone-in smoked ham (shank end), room temperature
• 4 medium onions, peeled and quartered
• 2 large or 3 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
• 1 cup mango or peach nectar or juice

preparation

Arrange rack in bottom third of oven and preheat to 350°F.

Trim any tough rind and fat from ham, leaving 1/4-inch-thick layer of fat. Transfer ham to roasting pan. Scatter onions and mangos around pan and pour nectar over ham. Cover pan tightly with foil and bake 2 hours. Remove foil, increase oven temperature to 400°F, and continue to bake, basting with pan juices occasionally, until ham is lightly browned and mangos and onions are very tender, 30 to 45 additional minutes.

Transfer ham to carving board. Using slotted spoon, transfer mangos and onions to medium bowl and keep warm. Transfer pan juices to small saucepan and set over moderate heat. Simmer, uncovered, until slightly thickened and reduced, about 5 minutes.

Slice ham and arrange on platter. Garnish with mangos and onions and serve, accompanied by pan juices.

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Prosciutto with Persimmon, Pomegranate, and Arugula

photo by Antonis Achilleos

yield
Makes 8 servings

ingredients

• 16 thin slices prosciutto (about 8 ounces)
• 1/2 cup fresh pomegranate seeds
• 1 large Fuyu persimmon, peeled, pitted, cut into 1/4-inch-thick slices
• 4 ounces baby arugula
• 1/2 cup pistachios, toasted
• Extra-virgin olive oil
• Pomegranate vinegar*

• *Available at some supermarkets and at specialty foods stores.

preparation

Arrange 2 prosciutto slices on each plate. Sprinkle pomegranate seeds over. Arrange persimmon next to prosciutto. Mound arugula atop prosciutto. Scatter pistachios over. Sprinkle with pepper; drizzle with oil and vinegar.

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Chicken with Bell Peppers, Smoked Ham, and Paprika

a

photo by Maren Caruso

yield
Makes 4 servings

active time
40 minutes

total time
1 hour

Serve this Basque-style dish with rice or bread to soak up all the juices.

ingredients

• 1 tablespoon olive oil
• 3- to 3 1/2-pound chicken
• 2 large red bell peppers, cut into strips (about 4 cups)
• 2 medium onions, halved, cut lengthwise into strips (about 3 cups)
• 2 cups diced smoked ham steak (such as Nueske's; about 11 ounces)
• 1 teaspoon Pimentón de La Vera (Spanish smoked paprika) or hot paprika, divided
• 1 1/2 cups low-salt chicken broth
• 1/4 cup chopped fresh Italian parsley

preparation

Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.

Nutritional analysis per serving: 606 calories, 29.5 g fat (8.1 g saturated fat), 179.4 mg cholesterol, 20.0 g carbs, 5.2 g dietary fiber, 9.2 g total sugars, 15.4 g net carbs, 63.5 g protein

Nutritional analysis provided by Self

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Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

photo by Romulo Yanes

yield
Makes 4 servings

active time
1 hr

total time
1 hr

A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.

ingredients

• 1 cup heavy cream
• 1/2 cup plus 2 teaspoons all-purpose flour
• 2 tablespoons finely chopped shallot
• 1 tablespoon unsalted butter
• 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups coarse fresh bread crumbs (from firm white bread)
• 4 poached large eggs >
• 3 oz thinly sliced serrano ham or prosciutto
• 7 to 8 cups vegetable oil
• 1 large egg, lightly beaten with 0 teaspoon water

• Special equipment: a deep-fat thermometer

preparation

Whisk together cream and 2 teaspoons flour in a small bowl until just combined.

Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.

Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.

Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.

Cut sliced ham crosswise into 1/4-inch-wide strips.

Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.

Return frying oil to 375°F.

Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.

Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.

Divide creamed spinach among 4 plates, then top with poached eggs and ham.

cooks' note:The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

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