Ham And Horseradish Spread Recipes

GLAZED HAM WITH HORSERADISH CREAM

Steps:

• Preheat oven to 350 degrees with rack in lower third. Rinse and dry ham and wrap first in parchment, then in foil, making sure thicker rind faces up. Place on a wire rack set in a rimmed baking sheet or roasting pan and bake 1 1/2 hours.
• Meanwhile, stir together 1/3 cup horseradish, honey, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and set aside.
• Remove ham from oven and unwrap. When cool enough to handle, peel rind from ham with a paring knife, trimming fat all over to about 1/2 inch. (It doesn't need to be perfectly even; the bottom will have less fat and more skin.) Pat dry. With the tip of the knife, score the skin with 1/4-inch-deep parallel lines, 1 to 2 inches apart. Then score skin in the opposite direction to create a diamond pattern. Return to oven and bake 30 minutes. Baste with honey-horseradish mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. If necessary, add water to pan, about 1/4 cup at a time, to prevent pan from scorching, and tent with foil if ham begins to blacken.
• Meanwhile, stir together creme fraiche, remaining 1/3 cup horseradish, thyme, and shallot. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Transfer ham to a serving platter and let rest at least 20 minutes. Serve with horseradish cream.

HORSERADISH HAM CUBES

Steps:

• In a small bowl, beat the cream cheese, horseradish, Worcestershire sauce, seasoned salt and pepper. , Set aside 2 ham slices; spread about 2 tablespoons cream cheese mixture over each remaining slice. Make two stacks, using four ham slices for each; top each stack with reserved slices. Wrap each stack in plastic wrap; chill for 4 hours. Cut each stack into 1-in. cubes.

HORSERADISH AND HONEY-GLAZED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan.
• Stir honey and cloves together in a bowl and drizzle honey mixture over ham.
• Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
• Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices.
• Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

CREAMY HORSERADISH GARLIC SPREAD

Steps:

• Mix together the sour cream, mayonnaise, horseradish, garlic, salt, black and white pepper, dill, and garlic powder in a bowl. Chill in the refrigerator for at least 20 minutes before serving.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

RED BEET HORSERADISH SPREAD

Steps:

• In food processor or blender, pulse beets until very finely minced, almost pureed (you may have to stop a few times to scrape sides down) In bowl, mix beets with all other ingredients, stirring well to combine.
• Store in jars or tight-sealing plastic containers in refrigerator until use (will keep for several months).

HAM AND HORSERADISH SPREAD

Steps:

• Place ham in a food processor bowl. Cover and process until finely chopped. You will need about 2 cups loosely packed. Transfer mixture to a bowl.Add mayonnaise, onion, horseradish and paprika to ham. Stir until blended. Mound onto serving plate or spoon into a crock or container. Serve or cover and chill up to 2 days.Garnish with chives or parsley. Serve with bread or crackers.

HAM AND HORSERADISH SALAD - GREAT FOR LEFTOVERS

Steps:

• Mix the sour cream and creamed horseradish with the water to make a dressing the thickness of light cream.
• Mix the rest of the ingredients together on a platter or in a bowl.
• Drizzle with the dressing and serve.

HAM AND HORSERADISH SPREAD

Steps:

• 1. Place ham in a food processor bowl. Cover and process until finely chopped. You will need about 2 cups loosely packed. Transfer mixture to a bowl.2. Add mayonnaise, onion, horseradish and paprika to ham. Stir until blended. Mound onto serving plate or spoon into a crock or container. Serve or cover and chill up to 2 days.3. Garnish with chives or parsley.

HAM & HORSERADISH SALAD

Steps:

• Mix the soured cream or yogurt and creamed horseradish with 2 tbsp water to make a dressing the thickness of single cream. Mix the rest of the ingredients together on a platter or in a bowl, then drizzle with the dressing before you serve.

HAM AND HORSERADISH STUFFED EGGS

Steps:

• Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.