Ham And Fresh Peach Chutney On Corn Bread Recipes

PEACH GLAZED HAM WITH PEACH CORN RELISH

Steps:

• Preheat the oven to 325 degrees F.
• Score fat side on ham in a diamond design. Put the ham, fat side up, on a rack in a roasting pan. Insert a meat thermometer, making sure it does not touch the fat or the bone. Bake uncovered until the meat thermometer registers 135 degrees F, about 1 1/2 hours.
• Combine the peach preserves, mustard, hot sauce and ground cloves in a small bowl, to make a glaze. Whisk until smooth. Remove the ham from oven and brush with the glaze. Bake until the meat thermometer registers 140 degrees F, about 20 minutes.
• Arrange the ham on a platter and surround it with the peach halves. Spoon the relish into the peach halves, and serve.
• Combine the vinegar, sugar, mustard, mustard seed, and turmeric in a small saucepan and bring to a boil over medium heat. Add the corn, onion, and bell peppers; cook for 4 minutes. Add a pinch of cloves and stir to combine. Serve hot or cold.
• Yield: 1 1/4 cups
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Ease of preparation: easy
• In a small saute pan, cook diced peach with water over medium heat until tender. Add the Loveless Cafe Corn Relish and a pinch of ground cloves and cook for 3 to 5 minutes. Serve the relish hot or cold.
• Yield: 1 1/2 cups
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Ease of preparation: easy

HAM AND FRESH PEACH CHUTNEY ON CORN BREAD

Steps:

• To Make Corn Bread:
• Preheat oven to 375°F. and generously butter a jelly-roll pan. 15 1/2 by 10 1/2 by 1 inch.
• In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.
• In a small bowl, whisk together egg, butter, sour cream and milk. Stir egg mixture into flour mixture until just combined and spread evenly in prepared pan. (It is important to spread batter evenly or corn bread will be too thin and crisp in places.) Bake corn bread in the middle of oven 15 to 20 minutes, or until sides pull away from pan and top is golden. While corn bread is hot, with a sharp knife, loosen corn bread edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter. With a metal spatula carefully transfer corn bread to a cutting board to cool and trim.
• Halve each square diagonally to form 24 triangles. Corn bread triangles may be made 2 days ahead and kept in a sealed plastic bag, chilled. Corn bread will soften slightly. If crisper corn bread is desired, reheat in a 350°F. oven until crisp before proceeding with recipe.
• To Assemble Hors d'Oeuvres:
• Top each corn bread triangle with a folded ham slice and 1 teaspoon chutney.
• Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
• In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin. Chill chutney, covered, at least 1 hour and up to 2 hours.
• About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.
• Can be made in 45 minutes or less but requires additional unattended time.

SUNNY'S EASY PEACHY JALAPENO CORNBREAD

Steps:

• For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
• For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.

PEACH GLAZE FOR HAM

Steps:

• Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.

CORN BREAD SHORTCAKE WITH HAM & FRESH PEACH SALSA RECIPE - (4.5/5)

Steps:

• To prepare salsa, combine the peaches, cranberries, orange juice, shallots, chopped cilantro, brown sugar, lime juice, cumin, and red pepper in a bowl, and toss gently. Cover and chill for 1 hour. Preheat oven to 425°F. To prepare shortcake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt, stirring well with a whisk. Make a well in the center of mixture. Combine buttermilk, oil, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425°F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Turn shortcake out onto a cutting board or work surface; cut into 9 equal pieces. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham to pan, and sauté 1 minute on each side or until lightly browned. Remove from heat; keep warm. Cut shortcake pieces in half horizontally. Place 1 bottom half on each of 9 plates; top each serving with 1 tablespoon salsa, 1 ham slice, and top half of shortcake. Top each serving with 2 tablespoons salsa. Garnish with cilantro sprigs, if desired.

HAM AND BROCCOLI CORNBREAD

Steps:

• Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

HAM AND CHEESE CORNBREAD

Steps:

• Heat oven to 375.
• Cook bacon in 10 inch cast iron skillet until crisp. Cool and crumble.
• Reserve 1 Tbs bacon drippings, wipe skillet. Put in oven to heat with drippings.
• Beat eggs in bowl with milk, butter, cornbread mix, tabasco, onion, broccoli, ham and 1 1/2 cup cheese.
• Pour batter into hot skillet.
• Cover with remaining 1/2 cup cheese.
• Bake 30 - 35 minutes.
• Let rest 10 minutes in skillet. Sprinkle with bacon and serve.

HAM AND CORN BAKE - EASY AND YUMMY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
• In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
• Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

VIRGINIA HAM AND MELON APPLE CHUTNEY ON CORN BREAD ROUNDS

Steps:

• Make corn bread rounds:
• Put oven rack in middle position and preheat to 350°F.
• Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
• Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
• Top rounds:
• Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.