Rosemarys Ham Reubens Recipes

HAM REUBEN SANDWICH WITH RUSSIAN HORSERADISH SAUCE

Steps:

• Combine all ingredients listed for the sauce. (Start with 1 tsp of horseradish, and add more to taste.) Let sit.
• In a skillet, melt 1/2 tsp butter over medium heat. Add a sandwich size portion of the ham to the skillet. Move the ham slices around in the pan, turning frequently until warm.
• Move the ham to the side of the skillet. Lightly butter one slice of the rye bread. Spread some of the horseradish sauce on the other side. Place the bread buttered side down into the skillet.
• Place two slices of cheese on top of the bread. Top with the heated ham, more horseradish sauce and a portion of sauerkraut.
• Top with another sauced and buttered piece of rye bread, buttered side UP.
• When the bottom of the sandwich is brown and the cheese is slightly melted, carefully flip the sandwich with a spatula. Cook until the other side is browned.
• *Repeat this process for more sandwiches.
• Transfer to a cutting board or plate, and cut. Serve warm with a dill pickle and chips.
• Refrigerate any sauce leftovers.

OPEN-FACE HAM REUBEN SANDWICHES

Steps:

• Preheat broiler, with rack set 4 inches from heat source. Lay bread on a broilerproof baking sheet; broil just until toasted, 1 to 2 minutes. Remove baking sheet from oven (leave broiler on).
• Turn bread over; layer with ham, cabbage, and then Swiss cheese. Broil until cheese is golden, 4 to 6 minutes.
• Meanwhile, in a small bowl, combine mayonnaise and ketchup; season with salt and pepper. Serve with Reuben sandwiches.

HAM REUBEN

Steps:

• Spread 1 bread slice with dressing. Fill bread slices with remaining ingredients.
• Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

FRESH HAM WITH ROSEMARY, GARLIC, AND LEMON

Steps:

• Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat. Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours. Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F. Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.
• Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened. Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.

EASY MAPLE-MUSTARD-ROSEMARY HAM GLAZE

Steps:

• In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.

ROSEMARY'S HAM REUBENS

Steps:

• In a bowl, combine the ham, cheese, mayonnaise, sauerkraut and caraway. , Lightly toast the bread. Spread mustard on toast if desired; top with filling. Place on a baking sheet; broil 6 in. from the heat for 2-3 minutes or until cheese is melted.

TURKEY REUBEN

Steps:

• Place toast on an ungreased baking sheet; spread with mustard. Arrange turkey over mustard. Sprinkle with caraway seeds; top with the sauerkraut and cheese. , Broil about 4-6 in. from the heat for 3 minutes or until cheese is bubbly and lightly browned. Top with pepper rings if desired.

HOLIDAY ROSEMARY AND HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer ham into a 2-quart casserole dish.
• Bring water to a boil in a saucepan. Slowly pour grits into the water while stirring constantly. Reduce heat to medium-low, and simmer until the grits are tender and thick, 3 to 4 minutes. Mix Cheddar cheese and butter into grits.
• Whisk milk, eggs, salt, and cayenne pepper together in a bowl; stir in rosemary and garlic. Pour grit mixture over ham. Cover casserole dish with aluminum foil.
• Bake in the preheated oven until casserole is bubbling, about 45 minutes.

PHASE 2 HCG RECIPE | "REUBEN" PLATE - AP

Steps:

• Pickle the cucumbers first: Thinly slice cucumbers, using a mandolin if possible to make very thin slices. Place in a bowl and add salt, toss to combine and let sit for 30 minutes
• Bring water, vinegar, stevia powder, bay leaf and allspice to a boil then allow to cool.
• Rinse cucumbers then pour water/vinegar mix into bowl with cucumbers. Cover and refrigerate for at least 3 hours before using.
• Heat ham by wrapping in aluminum foil along with 2 tbsp water. Steam in 350 degree oven for 10 minutes.
• Toss ham in a large bowl with sauerkraut, pickles, and Russian dressing. Coat thoroughly.
• Serve while warm!

HAM WITH GARLIC AND ROSEMARY

Steps:

• Get Cookin'
• 1. Preheat oven to 350°F.
• 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
• 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
• 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
• 5. Mix the sugar and mustard together and brush on the ham.
• 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
• 7. Remove from pan, place ham on a platter, and serve.