Braised Picnic Ham With Brussels Sprouts Recipes

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

ESCAROLE SALAD WITH MUSTARD DRESSING

Steps:

• Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces. Wash and dry thoroughly. You should have about 4 cups washed greens.
• Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
• Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.

BRAISED PICNIC HAM WITH BRUSSELS SPROUTS

Steps:

• Trim any visible fat from the top of the ham, but do not remove the rind. Place the ham in a large cast-iron Dutch oven and cover it with cold water. Bring the water to a boil, reduce the heat to low, and boil the ham gently for 25 minutes.
• Remove the ham from the water, discard the water, and place the ham back in the Dutch oven with the oil and onions. Brown the mixture over medium to high heat for about 5 to 8 minutes. Then add the cider, bring it to a boil, cover, reduce the heat, and boil gently for 1 hour.
• Add the brussels sprouts, soy sauce and pepper flakes to the pan, cover, and cook over low heat for another 30 minutes. Uncover, and if there is more than 1 1/2 cups of liquid left in the pan, boil the liquid until it is reduced to this amount.
• Serve slices of the meat with a few spoonfuls of the surrounding juice and some of the brussels sprouts.

MUSSELS CHINOISE

Steps:

• Remove and discard the dried beards from the mussels and wash the mussels thoroughly at least twice under cool water, rubbing them against one another to help dislodge any sand.
• Put the mussels in a large nonreactive stockpot with the rest of the ingredients. Bring to a boil over high heat. When the mixture begins to boil, stir well, cover, reduce the heat to low and cook 7 to 8 minutes, stirring occasionally, until all shells have opened.
• Divide the mussels among six plates and spoon some of the juices over them. Serve immediately.

SALAD GREENS WITH CREAMY CUCUMBER DRESSING

Steps:

• Place the cucumber, dill, jalapeno and garlic in the bowl of a mini-chop or blender and process until creamy. Mix with the remaining dressing ingredients.
• Cut the salad greens into two-inch pieces and wash thoroughly in cold water. Drain and spin dry.
• At serving time, toss the greens with the cucumber dressing and serve immediately.

HERB-BRAISED HAM

Steps:

• Put ham in deep 10- to 20-quart pot and cover with cold water (don't worry if bone sticks out). Bring to a boil, then drain ham.
• Put oven rack in lower third of oven (remove any other racks) and preheat oven to 350°F.
• Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks, onion, carrots, celery, garlic, thyme sprigs, parsley stems, nutmeg, peppercorns, and cloves in 2 tablespoons butter in wide 7- to 10-quart heavy pot (see "special equipment," above) over moderately high heat, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Add wine and bring to a boil, then add ham, skin side down, and water (liquid will not cover ham) and return to a boil.
• Cover pot tightly with lid or, if ham sticks up over top of pot, with heavy-duty foil. Braise ham in oven 1 hour.
• Turn ham skin side up and continue to braise in oven, covered, until thermometer inserted into center of ham (do not touch bone) registers 120°F, about 1 hour more (if ham was labeled "fully cooked"), or 160°F, about 2 hours more (if ham was labeled "partially cooked").
• While ham braises, mash together flour and remaining 3 tablespoons butter with a fork to make a beurre manié.
• Transfer ham to a platter and let stand, loosely covered with foil, 45 minutes.
• While ham stands, pour braising liquid through a fine-mesh sieve into a 3-quart saucepan, pressing on and discarding solids, and skim off any fat. Bring braising liquid to a simmer and whisk in beurre manié 1/2 tablespoon at a time (sauce will become lumpy). Continue to simmer, whisking, until sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in chopped thyme and parsley.
• Remove skin from ham, then slice meat and serve with sauce.