Archive for December, 2017

Sautéed Ham with a Cider Reduction

Posted: December 25, 2017 in Recipes
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ham

Try different fully cooked ham steaks from the meat counter of your supermarket to find the flavor you prefer. Serve this dish with classic hash browns for either brunch or dinner.
Difficulty: Easy
Hands-on: 20 minutes
Total: 25 minutes
Serves: 2

Ingredients
1½ cups apple cider
3 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 Tbsp. olive oil
1 lb. fully cooked bone-in ham steak (about ½” thick)
1 small onion, finely chopped
2 Tbsp. butter

Directions
Step 1
In a small bowl, mix together the cider, vinegar, and mustard.
Step 2
Heat the oil in a large sauté pan over high heat and sauté the ham until it is golden and heated through, about 4 minutes on each side. Transfer the ham to a platter and keep warm.
Step 3
In the same sauté pan, cook the onions over medium heat until golden. Stir in the cider mixture. Simmer, uncovered, for about 5 minutes or until slightly thickened. Add the butter to the sauce, and mix well. Pour the sauce over the ham and serve.

Spinach, Ham, and Swiss Hand Pies

Posted: December 25, 2017 in Recipes
Tags:

spinach_ham_swiss_pie

These little pies are perfect for a light lunch with a small salad or cup of soup. If you prefer, feel free to substitute broccoli for the spinach.
Difficulty: Medium
Hands-on: 25 minutes
Total: 2 hours 25 minutes

Serves: 4

Ingredients
4 oz. frozen, chopped spinach, thawed and drained well
8 oz. sliced ham, roughly chopped
1 cup shredded Swiss cheese (4 oz.)
2 eggs, divided
¼ tsp. ground cayenne pepper
⅛ tsp. ground nutmeg
1 large egg, beaten
2½ cups all-purpose flour
¼ cup sugar
1 tsp. salt
12 Tbsp. butter, cubed and chilled
¼ cup vegetable shortening, chilled

Directions

Step 1
In a medium bowl, combine the spinach, ham, cheese, 1 egg, cayenne pepper, and nutmeg. Cover and chill for 1 hour.
Step 2
In a large bowl, whisk together flour, sugar, and salt. With your fingers, rub the chilled butter and shortening into the flour mixture until 30 percent of the fat is between pea-sized and hazelnut-sized, while the rest is blended well. Add ¼ cup ice water and mix until the dough forms a ball. Add more water, 1 tablespoon at a time, if needed.
Step 3
Turn the dough onto a lightly floured surface and divide into 4 even balls. Form each ball into a disc. Wrap in plastic and chill for at least 30 minutes.
Step 4
Heat the oven to 425°F and line a baking sheet with parchment paper. Lightly beat remaining egg in a small bowl.
Step 5
Remove dough from the refrigerator and let sit for 10 minutes. On a lightly floured surface, roll each disc of dough into an 8" round. Place about ⅓ cup filling onto the pastry slightly off center, brush the edges of the pastry with beaten egg, and fold the dough over the filling. Pinch or crimp with a fork to seal. Place the pies on the prepared baking sheet and brush with beaten egg. With scissors or a sharp paring knife, cut vents in pastry so that steam can escape.
Step 6
Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool for 10 minutes before serving.