Ham Cakes With Garlic Dill Aioli Recipes

HAM CAKES WITH GARLIC DILL AIOLI

Steps:

• In a food processor or meat grinder, grind the meat into fine pieces. Transfer to a medium mixing bowl.
• Scoop the flesh from the baked potatoes, crumble and add to the bowl. Discard the skins. Add the green onion, egg, sage, dill and pepper. Mix until well blended.
• Place the panko crumbs in a pie plate. Using your hands, form the ham mixture into six round ham patties, about 1/2 inch thick. One at a time, place the ham patties in the panko crumbs to coat. You may need to push down for them to stick. Turn over to coat both sides.
• In a large skillet set over medium high, heat the oil until sizzling but not smoking. Working in batches, cook each ham patty until golden brown on both side. Transfer to a paper towel lined plate.

BAKED FRESH HAM SANDWICHES WITH FRIED PICKLES AND CAJUN AIOLI

Steps:

• Preheat the oven to 350 degrees F.
• Trim off any skin and excess fat from the fresh ham, leaving 1/4 inch of fat at most. Place the ham, fat-side up, in a roasting pan.
• Combine the coconut oil, garlic, rosemary, thyme and 2 tablespoons each salt and pepper in a bowl. Rub the mixture all over the ham. Bake until the internal temp reaches 160 to 165 degrees F, 5 to 5 1/2 hours (essentially 30 minutes per pound), basting every hour with beer. Let rest for 20 to 30 minutes before carving.
• Slather aioli on the bottom and top sides of the buns. Top the bottom buns with sliced ham, fried pickles and a bun top.
• For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
• For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
• Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
• Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

HAM CAKE-ETTES

Steps:

• Mix ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread crumbs together in a bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup of crumbs.
• Place remaining panko crumbs into a shallow bowl.
• Scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. Press both sides of patty into the panko crumbs; tap off any loose crumbs. Repeat with remaining mixture.
• Heat vegetable oil in a skillet over medium heat until very hot; pan-fry 2 or 3 patties at a time in the hot oil until golden brown on each side, 3 to 4 minutes per side.