Ham And Sage Ponice Recipes

HAM AND SAGE PONICE

Steps:

• Combine smoked ham and 12 cups water in heavy large saucepan or Dutch oven. Bring to boil. Reduce heat and simmer until ham is very tender and cooking liquid is reduced to 8 cups, about 1 1/2 hours. Transfer ham to bowl, using slotted spoon. Cool slightly. Cut meat from bones; chop meat coarsely.
• Skim fat from cooking liquid. Bring liquid to boil. Add sage. Reduce heat to medium. Gradually whisk in cornmeal. Cook until mixture thickens, stirring constantly, about 5 minutes. Remove pan from heat. Season cornmeal mixture to taste with salt and pepper. Add chopped ham and stir vigorously until combined. Pour mixture into two 8 1/2 x 4 1/2-inch loaf pans. Refrigerate ponice until set. (Can be prepared 2 days ahead. Cover with plastic and refrigerate.)
• Turn out ponice and cut into 1/2-inch-thick slices. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add ponice and cook until brown, adding more butter as necessary, about 5 minutes per side. Serve, passing maple syrup.

SAUTéED CHICKEN BREASTS WITH COUNTRY HAM AND SAGE SAUCE

Steps:

• Make the sauce:
• In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil. Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes. Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups. Add the pepper and salt to taste and keep the sauce warm, covered.
• To assemble:
• Preheat the oven to 200ºF. In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides. White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute. Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through. Transfer the cooked chicken to a baking pan and keep it warm in the oven. Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner. Serve the chicken with the sauce and grits.

TANGERINE GLAZED HAM WITH FRESH SAGE

Steps:

• Preheat the oven to 300 degrees F.
• Put the ham in a large roasting pan, fat-side up.
• Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep.
• Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.
• Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste.
• Rub the sage-oil all over the ham, being sure to get the flavor into all the slits.
• Bake the ham for 2 hours.
• Assemble the glaze as the ham is baking.
• For the glaze: Place a saucepan over medium heat.
• Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.
• Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all.
• Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for another 2 hours, basting with the pan juices every 30 minutes.
• The ham is done when it is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest for 10- 15 minutes before carving.
• Serve the tangerine glaze on the side if desired.