ROASTED FRESH HAM RECIPE - NYT COOKING
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!
Provided by Matt Lee And Ted Lee
Total Time 4 hours 30 minutes
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
- In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
- Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
- Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.
Nutrition Facts : @context http//schema.org, Calories 1156, UnsaturatedFatContent 48 grams, CarbohydrateContent 2 grams, FatContent 87 grams, FiberContent 0 grams, ProteinContent 80 grams, SaturatedFatContent 30 grams, SodiumContent 823 milligrams, SugarContent 1 gram
PAN DE JAMóN (VENEZUELAN HAM BREAD) RECIPE - NYT COOKING
This recipe for the traditional Venezuelan Christmas bread comes from Martha Beltrán in Austin, Tex., who brought the recipe with her when she moved to the United States and now considers it essential to her family's Thanksgiving feast. Ms. Beltrán always starts the bread the day before she serves it, laminating it with butter three times before rolling it up with ham, bacon, olives and pimentos. The process can be long, but the dough can be left in the fridge for a flexible and forgiving amount of time, even overnight. When the finished loaves are sliced, each piece reveals a festive butter-slicked swirl.
Provided by Tejal Rao
Total Time 15 hours
Yield 12 to 14 servings (4 loaves)
Number Of Ingredients 14
Steps:
- Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool.
- In a small bowl, combine 1/2 cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly.
- Using a stand mixer fitted with the whisk attachment, whisk together 3/4 cup (1 1/2 sticks) butter, the rest of the sugar and the salt on medium-low speed just to combine. With mixer running, add eggs, cooled scalded milk and yeast mixture. Mix on medium speed until thoroughly combined, about 2 minutes.
- Place flours in a medium bowl and whisk to combine. Change out the stand mixer attachment for a dough hook and slowly add flours to butter mixture about 1/2 cup at a time, until fully incorporated. The dough should pull away from the bowl's edges relatively cleanly. Let rest in bowl for about 5 minutes.
- Sprinkle all-purpose flour on a clean work surface. Scrape out dough and knead for 5 minutes. If dough is too sticky to handle, add a little more flour, but do not let it get too dry. Cut dough into 2 pieces.
- Roll each piece of dough with heavy rolling pin into a 15-by-20-inch rectangle about 1/4 inch thick. Using a small offset spatula or butter knife, spread about 3 tablespoons butter in a thin layer over the top of the dough, just enough to cover.
- Fold dough into thirds like a letter: With the short end of the dough facing you, fold up from the bottom, and then fold down from the top. Then, take the letter-shaped dough and fold one more time lengthwise, making a small square.
- Wrap each of the pieces in plastic or place each one in a plastic bag and let them rest in the refrigerator for about 4 hours. Repeat process of rolling, buttering, folding and refrigerating 2 more times with both pieces of dough. This will take a total of 12 hours, but additional chilling time between rollings is O.K., allowing you to break up the process overnight. (For instance, the first rolling can be done the night before, followed by subsequent rollings the next day.)
- Remove dough from refrigerator and divide each piece into 2 equal sections, for 4 pieces of dough in total. Lightly flour a clean work surface and roll one piece into a thin 15-by-20-inch rectangle, rewrapping in plastic and returning the other pieces to the refrigerator.
- Fill the bread: Working lengthwise, put down a stripe of ham strips in a single layer. Below that place a stripe of bacon strips and below that, a sparse stripe of raisins and olives. (Make sure to use a light hand with the raisins and olives.) Repeat this pattern until the surface of the dough is covered.
- Take one of the short edges of the dough, and carefully roll it up, like a jelly roll, tucking it in as you go to make sure it is tight. When it is fully rolled, tuck the open edges on either side underneath the roll, and place the whole roll seam-side down on a parchment-lined baking sheet so it doesn't pop open while baking. Repeat rolling-and-filling process with the other 3 pieces of dough. Place loaves on 2 baking sheets lined with parchment, 2 to a sheet. Cover loaves with a clean dish towel and let rise for 45 minutes.
- Heat oven to 350 degrees. Bake 2 loaves at a time for about 40 minutes, checking to make sure tops are becoming golden without burning. If loaves are browning too quickly, tent with foil.
- Prepare the glaze: While the bread bakes, add milk and sugar to a small bowl and stir to dissolve.
- At the 40-minute mark, pull the loaves out of the oven, and, using a pastry brush, glaze their tops. Bake for another 5 minutes, until the loaves have a slight sheen and are deep golden brown in color. Remove from oven and let bread rest for 10 minutes before slicing and serving.
Nutrition Facts : @context http//schema.org, Calories 807, UnsaturatedFatContent 20 grams, CarbohydrateContent 79 grams, FatContent 47 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 23 grams, SodiumContent 1206 milligrams, SugarContent 20 grams, TransFatContent 1 gram
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GLAZED MULLED WINE HAM | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 40 minutes
Calories 290 calories per serving
- Take your meat out of the fridge and bring it up to room temperature before you cook it.
- Place the gammon in your largest pot, then strip in the woody herbs and add the bay. Roughly chop the celery and carrots, peel and quarter the onion, and squash the garlic cloves, then add it all to the pot with the chilli and peppercorns.
- Cover with water, bring to the boil, then pop the lid on and simmer gently for 2 hours, or until the meat is tender, turning it halfway, topping up with water occasionally and skimming away any excess fat.
- Preheat the oven to 180°C/350°F/gas 4. Transfer the gammon to a large roasting tray (save a little of the stock for later), then carefully remove the skin and discard, keeping the fat on the meat. Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden.
- To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.
- Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later. Allow to bubble away and reduce by half, then switch off – it should be thick and syrupy.
- When the roasting time’s up, take the tray out of the oven, then arrange pineapple rings over the gammon, securing them with a few cloves. Arrange the rest of the pineapple in and around the tray, then pour the glaze over the meat.
- Spoon ½ a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every 5 minutes.
- Remove the glazed ham to a serving platter, ready to slice hot, cold or at room temperature. Pour any remaining glaze from the tray all over the ham, and arrange the pineapple slices around it.
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