Order A Kentucky Country Ham Recipes

KENTUCKY RED BEANS AND RICE TOPPED WITH CRISPY COUNTRY HAM

Steps:

• For the beans: Melt the butter in a large Dutch oven over medium heat. Once it is melted, add the onions, pepper and celery and saute until tender, about 5 minutes. Add the pecans and saute until they are dark brown, 2 to 3 minutes more. Add the Cajun/Creole seasoning, garlic powder, ground thyme, white pepper and bay leaves. Stir to coat. Add the beans and 8 cups of water. Cover and cook over medium heat until the beans are just about to be al dente, 75 to 90 minutes. Uncover, stir in the hot sauce and liquid smoke and cook until the sauce thickens, the beans are tender and the liquid has reduced by half, about 20 minutes more.
• For the rice: Preheat the oven to 300 degrees F.
• Melt the butter in a medium saucepan over medium heat. Once it is melted, add the rice, Roasted Garlic, liquid smoke and 1/2 teaspoon salt and stir to combine. Saute over medium heat until all the rice is coated with butter. Add 1 1/2 cups warm water and bring to a boil, about 2 minutes. Cover, reduce the heat to low and cook until tender and the water is absorbed, 18 to 22 minutes. Remove from the heat and set aside for 5 minutes. Fluff with a fork before serving.
• Lay out the country ham slices on a baking sheet and bake until crispy, 15 to 25 minutes, depending on the thickness of your ham. Set aside until cool enough to crumble for garnish.
• Remove the bay leaves from the bean pot. Season the beans with salt and pepper, to taste. Serve over the rice. Garnish with the crumbled country ham.
• Preheat the oven to 375 degrees F.
• Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic soft and roasted, 35 to 40 minutes. Let cool before using.

KENTUCKY COUNTRY HAM MOUSSE

Steps:

• In a heavy saucepan, melt the butter over medium heat, add the flour and whisk the roux for 1 minute.
• Gradually add the milk, decrease heat to low, and whisk the mixture until very thick.
• Add the mustard, sage, cayenne, and Madeira and stir until very well blended.
• In a small bowl, combine the egg yolks and heavy cream, whisk until well blended; stir in a little of the hot sauce.
• Add the yolk mixture to the hot sauce and continue cooking over low heat, whisking until thickened.
• In another small bowl, soften the gelatin in the chicken broth for 5 minutes, then stir it into the hot sauce.
• Place the ham into a meat grinder or food processor, grind finely, and stir into the sauce.
• Scrape the mixture into a 1-quart mold, cover with plastic wrap, and chill for at least 6 hours.
• Unmold the mousse on a large serving dish, garnish the edges with watercress, and serve with rectangles of toast or crackers.