Virginia Ham And Melon Apple Chutney On Corn Bread Rounds Recipes

HAM STEAKS WITH APPLE-MUSTARD CHUTNEY

Steps:

• For the ham steaks: Heat the oil on a cast-iron griddle over medium-high heat. Add the ham steaks and cook until golden brown on both sides, about 4 minutes per side.
• For the apple-mustard chutney: Melt the butter in a medium saucepan over medium-high heat. Add the apple and onion and cook until softened, about 3 minutes. Add the apple cider vinegar, brown sugar, mustard seeds and some salt and pepper. Cook until thickened, about 5 minutes. Serve the chutney over the ham steaks.

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

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.

BAKED VIRGINIA HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

MELON BALLS WITH VIRGINIA HAM

Steps:

• Cut melons in half.
• Scoop out seeds and discard.
• Scoop out balls with a melon ball scooper, approximately 1" in diameter.
• Slice ham into strips about 1" by 4".
• NOTE: Virginia ham is much saltier than our common ham. Since it is not available in my normal store, I use the packaged ham luncheon meat that is preformed into a rectangle (Danola brand), cutting it lengthwise.
• Wrap each melon ball with a strip of ham and secure with a toothpick.
• Chill and serve.

EGGS BENEDICT WITH VIRGINIA HAM AND CORNBREAD

Steps:

• Preheat an oven to 350 degrees F.
• Lightly oil an 8-inch square baking pan.
• Dust the bottom and sides with flour, tapping out the excess.
• FOR CORNBREAD: In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt.
• Using a pastry blender or 2 forks, cut in the shortening until crumbly.
• Add the corn kernels, buttermilk and eggs and stir with a whisk until smooth.
• Transfer to the prepared pan.
• Bake until the top is a golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes.
• Remove from the oven, let cool briefly, then turn out onto a wire rack to cool completely.
• Using a round cutter 3 1/2 inches in diameter, cut out 4 rounds.
• Slice each round in half horizontally.
• Set aside.
• Leave the oven set at 350 degrees F.
• FOR HOLLANDAISE SAUCE: In a stainless-steel bowl, combine the egg yolks, lemon juice, shallot, vinegar and salt.
• Place over (not touching) simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes.
• Remove from the heat and whisk in the water and cayenne.
• Then, while whisking continuously, slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed.
• Cover and keep warm.
• FOR EGGS: Pour water into a large frying pan to a depth of 3 inches and bring to a boil.
• Adjust the heat so the water is just below the boiling point.
• Add the salt and vinegar.
• One at a time, crack the eggs into a small ramekin or tea cup and gently lower into the water.
• Work as quickly as possible so that all the eggs will cook in about the same amount of time.
• Cook until the whites are firm but the yolks are still soft, 3-4 minutes.
• Using a slotted spoon, transfer the eggs to a paper towel-lined platter to drain.
• Trim away any straggly strands of egg.
• Place 2 corn bread rounds, cut sides up, on each warmed individual plate.
• Top each round with an equal amount of the ham and a poached egg.
• Spoon the hollandaise over the top, garnish with the chives and serve immediately.

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.

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.