Easter Ham With Cherry Chutney
Serves 8 to 12.
Note: From JeanMarie Brownson.
• 1 cooked, bone-in butt end ham, about 8 lb.
• 1/2 c. beer or apple cider
• Fresh parsley
• Triple Cherry Bourbon Chutney (see recipe)
Heat oven to 325 degrees. Place ham, cut side down in a large baking pan. Pour the beer and 1/2 cup water around the ham. Cover the ham completely with a double thickness of heavy-duty foil; seal the foil to the edges of the baking pan.
Bake ham 12 to 15 minutes per pound, until a meat thermometer or instant-read thermometer registers 140 degrees, 1 1/2 to 2 hours. Remove from oven.
Let ham rest 10 minutes. Then transfer it to carving board. Serve ham in thin slices. Garnish with parsley. Pass the chutney.
Nutrition information per 5 ounce servings, without chutney:
Calories 205 Fat 8 g Sodium 1,705 mg
Carbohydrates 2 g Saturated fat 3 g Added sugars 2 g
Protein 30 g Cholesterol 75 mg Dietary fiber 0 g
Triple Cherry Bourbon Chutney
Makes 2 generous cups.
Note: From JeanMarie Brownson.
• 1 (12 oz.) pkg. frozen, pitted, dark sweet cherries (about 3 c.)
• 1 (5 oz.) pkg. dried tart red cherries (about 1 c.)
• 1/2 c. (about 5 oz.) cherry preserves or cherry jam
• 2 tbsp. bourbon
• 2 tbsp. fresh orange juice
• 1/2 tsp. Dijon mustard
• 1/2 tsp. coarsely ground black pepper
• 1/2 tsp. salt
• 1 tbsp. cornstarch dissolved in 2 tbsp. cold water
• 1 1/2 to 2 tsp. balsamic vinegar, optional
In a small saucepan, stir together cherries, dried cherries, preserves, bourbon, orange juice, mustard, pepper and salt. Add 1/2 cup water; heat to a boil. Reduce heat to very low. Simmer uncovered, stirring often, until thickened and cherries have collapsed and liquid has thickened a bit, about 15 minutes.
Stir in dissolved cornstarch. Heat to a boil until mixture thickens. Cool. Stir in vinegar to taste, if using. Serve at room temperature.
Nutrition information per tablespoon:
Calories 36 Fat 0 g Sodium 40 mg
Carbohydrates 9 g Saturated fat 0 g Added sugars 4 g
Protein 0 g Cholesterol 0 mg Dietary fiber 0 g
Smoked Ham and Cheddar Biscuit Cobbler
Serves 6 to 8.
Note: Any smoked, fully cooked ham or turkey will work here; if you purchase it from the deli, ask them to leave it in a thick piece so it makes a nice dice. The crispy Cheddar biscuit recipe included here makes for a great dish; a buttermilk biscuit mix will save some prep time. Or use 2 1/4 cups Original Bisquick Mix, the cheese and 2/3 cup milk (no need for the butter). To serve a larger crowd, double the creamy ham filling (but not the biscuits). Assemble everything in a 9- by 13-inch baking dish and bake 10 minutes longer. From JeanMarie Brownson.
Creamy ham filling:
• 1 1/2 tbsp. unsalted butter, plus more for pan
• 2 small skinny carrots (3 oz. total), peeled, thinly sliced, about 1/2 c.
• 1/2 small red onion, finely chopped
• 1 c. thinly sliced cremini mushrooms
• 1/4 c. finely diced fennel bulb or celery
• 2 garlic cloves, crushed
• 1/4 c. dry white wine or white vermouth
• 1/4 c. flour
• 1 c. low-sodium chicken broth
• 1/4 c. heavy whipping cream
• 4 c. (1 lb.) 1/2-in. diced cooked smoked ham or smoked turkey
• 1/2 c. defrosted frozen shelled edamame or peas
• 2 small green onions, trimmed, thinly sliced
• 2 to 3 tbsp. chopped fresh parsley
• 1/4 tsp. dried tarragon or rosemary
• 1/8 tsp. dried thyme
• Hot red pepper sauce
• Freshly ground pepper
• 1 (11-oz.) buttermilk biscuit mix, such as Zatarain’s
• 2 c. (5 oz.) shredded sharp Cheddar
• 1 c. milk
• 1 stick (1/2 c.) unsalted butter, melted
• Hot red pepper sauce for serving
Heat oven to 400 degrees. Generously butter a deep 9- by 9-inch metal, ceramic or glass baking dish.
For creamy ham filling: Melt 1 1/2 tablespoons butter in a medium saucepan over medium heat. Add carrots and onion; cook and stir until nearly tender, about 3 minutes. Stir in mushrooms, fennel and garlic, cook 2 minutes. Stir in wine and boil hard, 1 minute. Sprinkle flour over everything; cook, stirring constantly, 1 or 2 minutes to cook the flour. Slowly whisk in the broth. Cook, stirring, until the mixture thickens and boils, about 2 minutes.
Stir in cream; simmer, about 2 minutes. Remove from heat. Stir in ham, edamame, green onions, parsley, tarragon and thyme. Season to taste with hot pepper sauce and black pepper. Remove from heat.
For the biscuits: Put the biscuit mix and cheese into a large bowl; stir to combine. Stir in milk and melted butter just enough to moisten everything and form a rough dough. Divide into 8 even lumps; use floured hands to gently shape into hockey pucks about 1/2 inch thick.
Heat the ham mixture to a boil; scrape it into the prepared baking dish. Arrange the biscuits over the hot ham mixture, spacing them 1/2 inch apart.
Bake on the oven’s middle rack, turning the pan once for even browning, until the biscuits are golden and crisp, about 30 minutes. Let cool 10 minutes. Use a large spoon to scoop a biscuit and some of the creamy ham mixture into bowls. Pass extra hot sauce.
Nutrition information per each of 8 serving:
Calories 510 Fat 29 g Sodium 1,430 mg
Carbohydrates 36 g Saturated fat 16 g Added sugars 0 g
Protein 26 g Cholesterol 100 mg Dietary fiber 2 g
Crispy Cheddar Biscuits
Makes: 12 medium-size biscuits
Note: You can substitute 1 1/2 cups buttermilk for the yogurt and skim milk. Fresh dill is great in these biscuits. From JeanMarie Brownson.
• 2 1/2 c. flour
• 2 c. (about 5 oz.) shredded sharp Cheddar
• 1 tbsp. baking powder
• 1 tsp. sugar
• 1/2 tsp. salt
• 1 to 2 tbsp. chopped fresh dill or 1 tsp. dill seed, optional
• 1 1/4 c. (about 9 oz.) nonfat plain Greek yogurt
• 1/2 c. skim milk
• 1/2 c. (1 stick) unsalted butter, melted
Heat oven to 400 degrees. Mix flour, cheese, baking powder, sugar and salt in a large bowl. Spoon the dill, if using, yogurt, milk and melted butter over the dry ingredients. Gently fold until everything is moistened and the mixture gathers into a soft dough. Do not overmix.
Use a floured 1/4 cup measuring cup to scoop out 12 portions of the dough. Use floured hands to gently shape each portion into hockey pucks about 2 1/2 inches in diameter and 1/2 inch thick. Place them on a parchment-lined baking sheet, spacing them 2 inches apart.
Bake on the oven’s middle rack, rotating the pan once, until biscuits are puffy and beautifully golden brown on top, 30 to 40 minutes. Cool on wire rack. Serve warm.
Nutrition information per biscuit:
Calories 260 Fat 14 g Sodium 360 mg
Carbohydrates 22 g Saturated fat 8 g Added sugars 0 g
Protein 10 g Cholesterol 40 mg Dietary fiber 1 g