HAM SANDWICHES WITH PICKLED VEGGIES
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Blend 1/2 cup mayonnaise, 1 chopped spring onion, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt and a few grinds of pepper in a small food processor or blender until smooth. Spread some of the sauce on the bottoms of 8 toasted rolls. Top with thick-sliced baked or smoked ham, assorted pickled vegetables (such as carrots, cucumbers and peppers), watercress, more sauce and the roll tops.
PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
HOME-CURED HOLIDAY HAM
There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time P4DT2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
- Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
- Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
- Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
- Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
- Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
- Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
- To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 22 g, Cholesterol 127.1 mg, Fat 25.6 g, Protein 38.8 g, SaturatedFat 8.9 g, Sodium 13995.6 mg, Sugar 20.5 g
HAM SPREAD
This recipe uses leftover ham with onion and dill pickle relish for a delicious sandwich spread or dip for crackers. You can substitute 10 green olives with pimentos for the dill pickle relish.
Provided by Pat Schwarz
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 1.8 g, Cholesterol 34.3 mg, Fat 12.6 g, Fiber 0.1 g, Protein 10.6 g, SaturatedFat 4 g, Sodium 809.6 mg, Sugar 1.3 g
HAM & PICKLE WRAPS
I decided to try this recipe on my card club, and it was a big success. They loved it. This ham pickle roll up recipe can be swapped around and changed in so many different ways and always turns out as an awesome appetizer or great-looking centerpiece over a hand of cards.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- In a small bowl, combine cream cheese and dressing mix. Spread over ham slices. Place a pickle on each ham slice. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour or until firm. Cut each wrap into six slices.
Nutrition Facts : Calories 137 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 1113mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
PICKLED PORK HOCKS
Make and share this Pickled Pork Hocks recipe from Food.com.
Provided by JANIC412
Categories Pork
Time P10DT2h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
- At the end of the 10 days drain the meat and discard the liquid.
- Rinse the hocks and place in a large pot.
- ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water.
- Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water.
- When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.
Nutrition Facts : Calories 4.2, Sodium 8815, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 0.1
PICKLED HAM RECIPE
Provided by 1C_Z
Number Of Ingredients 7
Steps:
- Put pickling spice in bag and add to pan with rest of ingredients. Bring to a boil, remove from heat and add ham. Refrigerate.
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