Easy-to-fix, glazed ham garners “oohs” and “ahhs” at the table and continues to please from breakfast through midnight snack. And ham’s sweet, smoky flavor always brings them back for more.
“Americans are craving more yummy, intense flavors that satisfy the taste buds and the appetite,” says Deen. “This year, glaze your ham with a sweet, baked-caramel crunch that is so beautiful to serve and delicious to bite into.” (Visit www.smithfield.com.)
Just heat the glaze, spoon evenly over the top of the ham, and return the ham to the oven for 15 minutes to allow the glaze to caramelize. It’s that easy—even if you’re not Paula Deen.
Easy Ham Bread Benedict
A twist on the classic Eggs Benedict utilizing your leftover ham.
Bread:
1 1/2 cups all-purpose flour
3 large eggs
1/2 cup milk
1/2 cup canola oil
1/4 teaspoon salt
Pinch of black pepper
1/4 teaspoon chipotle chili pepper
1 1/2 cups grated Smithfield Spiral Sliced Ham
3/4 cup grated Gruyere cheese (substitute Swiss cheese)
1 package active dry yeast
Sauce: 2 egg yolks
1 lemon, juiced
2 shakes hot sauce
1/2 teaspoon kosher salt
1/2 cup unsalted butter (1 stick)
Poached Eggs:
1 tablespoon white vinegar
6 eggs
Bread: Preheat oven to 350°F. In medium bowl, thoroughly mix flour, eggs, milk, oil, salt, and peppers. Fold in ham and cheese. Sprinkle yeast over top and mix well. Pour into prepared 4- by 10-inch loaf pan. Bake until golden, about 1 hour. Pour off any oil that may have oozed out during baking. When cooled, cut into 3/4-inch slices and toast in the oven.
Blender Hollandaise: Put egg yolks, lemon juice, hot sauce, and salt in blender and pulse to combine. Put butter in microwave-safe bowl and microwave until melted. With blender running, gradually add melted butter into egg mixture until smooth and frothy. If sauce is too thick, add 1 teaspoon warm water to thin.
Eggs: Fill large skillet with water halfway up sides. Add vinegar and bring to low simmer. Break eggs into water to poach. Remove poached eggs with slotted spoon when whites are cooked through, but yolks are still runny (approximately 3 to 4 minutes).
Banana and Bacon Stuffed French Toast
France comes to Savannah in this French toast stuffed with crispy bacon, ripe banana, and creamy mascarpone.
1 loaf brioche (substitute egg bread)
1 package mascarpone (substitute cream cheese)
3 to 4 bananas, sliced lengthwise
1 pound bacon, cooked until crisp
6 eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teaspoon orange zest
Pinch of salt
Pinch of pepper
6 tablespoons butter
Pure maple syrup, warmed
1 pint fresh berries for garnish
Powdered sugar for dusting
Slice brioche into 6 slices approximately 1 inch wide. Cut each slice almost all the way in half leaving a “hinged” edge. Spread thin layer of mascarpone on inside of one side of each slice. Lay two banana slices and cooked bacon on mascarpone. Press brioche together. In large bowl add eggs, milk, cream, cinnamon, vanilla, orange zest, salt, and pepper. Whisk to combine. Melt butter in large skillet or on griddle. Working in batches, dip each stuffed brioche into egg mixture, being careful not to allow bacon and bananas to fall out. Grill on each side until golden brown.
Pool maple syrup on large plate and place 1 piece stuffed brioche on syrup. Sprinkle fresh berries on top of brioche and dust entire plate with powdered sugar.
