Country Ham Salad With Fresh Mozzarella And Balsamic Molasses Vinaigrette Recipes

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FRESH HAM WITH TUSCAN BREAD STUFFING



Fresh Ham with Tuscan Bread Stuffing image

Provided by Tyler Florence

Categories     main-dish

Time 8h

Yield 8 to 10 servings

Number Of Ingredients 19

1 (8-pound) fresh ham, bone in and skin on
2 carrots
1 onion
2 stalks celery
1 handful fresh sage leaves
1 small loaf day-old Tuscan bread, torn into 2-inch pieces
2 cups milk
1/3 cup pine nuts, toasted
1/2 cup golden raisins
1/2 cup pitted mixed olives, chopped
4 cloves garlic, minced
2 cups baby spinach leaves
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh basil leaves
4 sprigs fresh thyme, leaves picked and chopped
3 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced
3/4 cup olive oil

Steps:

  • Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)
  • Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.
  • Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.
  • Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.
  • Preheat the oven to 350 degrees F.
  • Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.
  • Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).
  • Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.
  • Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
  • Serving suggestion: polenta.

MISS LESLIE'S HAM SALAD ON BISCUITS



Miss Leslie's Ham Salad on Biscuits image

One great perk that comes along with working in and around food is that you are often surrounded by others who love to cook and eat as much as you do. Serious recipe swapping and swiping occurs as a result. Now, I don't know if Leslie makes anything of mine at home, but this recipe for her ham salad that she passed on to me one day at work is gonna be made in my kitchen, frequently!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 12 ham salad biscuits, 6 servings

Number Of Ingredients 11

2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market)
1 pound cooked ham from the deli, 1/4-inch thick slices, diced
3 ribs celery, from the heart, finely chopped
1/2 cup salad olives with pimento, drained, chopped
1 jalapeno pepper, seeded, finely chopped
4 scallions, finely chopped
1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves
1/3 cup mayonnaise, just enough to bind salad
3 tablespoons prepared yellow mustard
3 tablespoons dill pickle relish
Salt and black pepper

Steps:

  • Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack.
  • Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
  • Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.

COUNTRY HAM SALAD WITH FRESH MOZZARELLA AND BALSAMIC-MOLASSES VINAIGRETTE



Country Ham Salad with Fresh Mozzarella and Balsamic-Molasses Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 pound Kentucky country ham, finely diced
1/2-pound fresh mozzarella, finely diced
2 yellow peppers, roasted, peeled, seeded, and finely diced
1/4 cup chiffonad fresh basil
3/4 cup balsamic vinegar
1/4 cup molasses
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
6 cups mixed baby greens, washed and dried

Steps:

  • Combine the ham, mozzarella, peppers, and basil in a large bowl. Whisk together the balsamic vinegar, molasses, and mustard in a small bowl; season dressing with salt and pepper. Pour 3/4 of the dressing over the ham mixture.
  • Place the greens in a large bowl, drizzle with the remaining dressing, season with salt and pepper, and toss to combine. Arrange the greens on a platter and mound the ham salad on top.

PANCETTA BALSAMIC VINAIGRETTE



Pancetta Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon olive oil
2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil

Steps:

  • Special Equipment: 1 (6 to 8-ounce) decorative jar
  • Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
  • When ready to use shake well to combine.
  • Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

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