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East Oregonian
EASTERN OREGON MARKETPLACE
Tuesday, December, 12, 2017
FAMILY FEATURES
W
hen planning this year’s holiday menu, consider building
meals around a versatile main course that you can dress up
or down and then integrate into easy leftover dishes. A ham
is a perfect solution because it works equally well as the
centerpiece of an elegant meal or as savory sliders to serve with chutney
or hot mustard.
Cola and Brown Sugar Glazed
Ham
Recipe courtesy of Anolon Gourmet
Cookware
Servings: 14-16
11-12 pounds shank half bone-in cooked
ham
large Anolon roasting pan
4 cups cola, divided
2 cups orange juice, divided
1/2 cup dark brown sugar
1/4 cup Dijon mustard
Heat oven to 350 F.
Trim skin and excess fat off ham. With
sharp knife, score ham all over in diamond
pattern. Place ham in roasting pan then pour
1 cup cola and 1 cup orange juice over it.
Cover pan with
Beyond versatile ingredients, a winning holiday menu relies on proper
preparation, and that’s why quality cookware is essential. An option like
Anolon Gourmet Cookware is designed for superior performance that
can
help bring joy to cooking and features heavy-duty pan bodies and
comfort-grip handles for safe and secure lifting and leverage. The
aesthetically pleasing cookware’s premium-quality,
nonstick surface provides lasting durability,
effortless food release and easy clean up – perfect
for the busy holiday season.
Explore more cookware options to serve up
your holiday best at anolon.com.
aluminum foil and roast 1 hour and 15
minutes.
While ham roasts, in medium saucepan,
combine remaining cola, orange juice,
brown sugar and Dijon mustard. Bring
mixture to boil over medium-high heat and
cook about 45-48 minutes, until reduced to 1
cup and mixture is slightly syrupy.
After ham roasts 1 hour and 15 minutes,
remove foil and baste with glaze. Continue
roasting and basting ham every 15 minutes
with glaze until it is glossy and instant read
thermometer inserted into thickest portion
registers 145 F, about 1 hour and 15-30
minutes longer. Remove from oven and let
rest 15-20 minutes before slicing.
Ham it Up (or Down)
Ham is an ideal holiday protein because you can serve it as a centerpiece dish or as
part of a more casual meal and still achieve great results either way. Make the most
of this holiday favorite with these tips:
n
n
n
Be sure to get a ham big enough for leftovers. It’s just as good sliced up for
sandwiches or fried with eggs as it is when presented in its full glory out of the
oven.
Think beyond the main table. A glazed ham is pretty on the table, but it’s also
delicious when served casually, for example on a sandwich bar with savory rolls,
tangy mustards and other condiments.
If your holiday plans are up in the air, go ahead and make a ham in advance to
keep on hand for casual meals during the busy holiday season or for a quick
meal with unexpected guests.
Country Ham and Cheddar on Biscuits
Recipe courtesy of Anolon Gourmet Cookware
Servings: 24
Chutney:
1 tablespoon olive oil
medium Anolon skillet
1 small onion, finely chopped
2 teaspoons fresh ginger, minced
3/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
3/4 cup dried currants
3 tablespoons water
2 tablespoons raspberry vinegar
2 tablespoons sugar
1/4 cup apple jelly
1 tablespoon country Dijon mustard
1/4 teaspoon salt
Biscuits:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1
1/4
1
8
3/4
teaspoon coarse ground black pepper
teaspoon baking soda
teaspoon salt
tablespoons chilled unsalted butter, cut into small pieces
cup low-fat buttermilk, plus 2 tablespoons
Anolon large nonstick baking sheet
1 large egg yolk, beaten
12 ounces country ham, thinly sliced
6 slices (about 6 ounces) sharp cheddar cheese
To make chutney: heat oil in skillet over medium heat. Add onion and
ginger; cook, stirring occasionally, until slightly softened, 3-4 minutes.
Add curry powder and cinnamon; cook, stirring, 30 seconds. Stir in
currants and cook until slightly softened, 2 minutes.
Add water and vinegar and cook until currants plump slightly, about 3
minutes.
Stir in sugar and cook 1 minute.
Remove from heat and let cool 10 minutes. Stir in jelly, mustard and
salt; refrigerate until ready to serve.
To make biscuits: Heat oven to 425 F.
In large bowl, combine flour, baking powder, pepper, baking
soda and salt. Using pastry blender, cut butter into flour mixture
until it resembles coarse crumbs. Stir in buttermilk until mixture
is moistened.
In bowl, knead dough 3-4 times to bring together. Press dough
into disk and wrap in plastic wrap; refrigerate 20-30 minutes. On
lightly floured surface, roll dough out to 1/2-inch thickness. Using
2-inch fluted biscuit cutter, start at outside edge of dough and cut
out biscuits and set on baking sheet. Gently press dough scraps
together and roll again to 1/2-inch thickness. Repeat to cut out 24
biscuits total. Brush tops of biscuits with egg yolk.
Bake biscuits in center of oven until puffed and tops are golden
brown. Remove from oven and cool 15 minutes.
Split biscuits in half and set aside. Lay ham slices on cutting
board in single layer. Using 2-inch fluted biscuit cutter, punch
out 24 ham circles and place each on bottom half of biscuit. Lay
cheese slices on cutting board and punch out 24 circles to place
each on top of ham. Spoon chutney evenly on top of each biscuit
then replace top half of each biscuit.
Note: Biscuits can be assembled several hours ahead of serving
and kept in refrigerator.