Barefoot Contessa’s Baked Ham and My Mom’s Ham Salad

3 Comments

I told you I was on a Barefoot Contessa jag!  This ham was fabulous!  I can get a quarter of a spiral ham at my store so that’s what I used.  The glaze is delicious and although I am NOT a fan of chutney, this just worked with the ham. I mixed the glaze ingredients differently than Ina ~ she calls for mixing it in a food processor but I was too lazy to drag it out so I just mixed it all by hand and it worked great.

Since it’s just DH and I here at home, we had our baked ham dinner and then I froze the rest.  Last night I stuck the frozen ham in the fridge to defrost and this morning I made my Mom’s ham salad.  There really is no recipe for this so here is how she (and the rest of the family) make it:    I slice some ham into small pieces and throw it in my mini chopper (you could use a food processor or a meat grinder) with a small piece of onion and grind it up, put it in a bowl, add a spoonful of pickle relish and some mayo and mix it up.  That’s all there is to it.  Just add the mayo a little at a time until you get the consistency you want.  Easy peasy!  Use as much ham as you want and just increase the onion and relish accordingly.  Just eyeball it and it’ll be great!

Baked Ham
Barefoot Contessa

1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ozs mango chutney
1/2 cup Dijon mustard
1 cup brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat the oven to 350º. Put the ham in your roasting pan.

Mince the garlic and add the chutney, mustard, brown sugar, orange zest, and orange juice in a bowl and stir until well mixed.

Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.

Serve hot or at room temperature.

Makes 25-35 servings.

Happy Cooking!

Advertisements

Vanilla Tarts

1 Comment

I had a bunch of the Fruit Salsa leftover from our party and I wanted to find a way to use it up that didn’t involve me eating it by the spoonful.

This recipe is very easy.  I think it would also taste yummy with lemon pudding instead of the vanilla.  I made half of the recipe but I am posting the entire recipe ~ it’s easy to make half the amount of tarts.

Vanilla Tarts

1 pkg Puff Pastry Sheets, thawed
1 egg, beaten
1 box instant vanilla pudding (4 serving size)
1 3/4 cups milk
1/2 cup fresh fruit or berries, cut-up if necessary

Heat oven to 375º and lightly grease 24 muffin pan cups.

Unfold one sheet of the pastry on a lightly floured surface. Roll into a 9×12 rectangle. Cut into 12 (3 inch) squares. Repeat with other pastry sheet. Press the squares into the muffin pans. Brush with beaten egg.

Bake for 10 minutes or until the cups are puffed and golden. Remove from the cups and let pastry cool completely on wire racks.

Make the pudding with the above amount of milk according to pkg. directions. Cover and refrigerate for 15 minutes.

Spoon 1 tbsp pudding into each tart shell and top with fruit. Sprinkle with confectioner’s sugar. We also put sugar free whipped cream on some.

Makes 24 tarts.

Happy Cooking!

Tea Sandwiches

2 Comments

Happy St. Patrick’s Day!  I’ll post my St. Patrick’s Day recipes tomorrow so I can take pictures ~ we are having Guinness and Beef Pot Pie, Irish Soda bread and Mint Cheesecake

I made three different kinds for the bridal shower ~ ham salad, dill chicken salad, and cucumber chicken salad.  All three worked well.  Yes, I should have cut the crusts off the bread but I was pressed for time.

tea-sandwiches-added

I have already posted the dill chicken salad recipe here. I cut up the chicken a little smaller but otherwise made it the same way.

The cucmber-chicken salad recipe is from Recipezaar and can be found here. I made up half the mixture the day before the shower.

The ham salad is not really a recipe but a way to use up leftover baked ham.  My Mom made it for years and I have been known just to bake a ham so that we can have  the leftovers for ham salad sandwiches.  Here is what I do:  I slice some ham into small pieces and throw it in my mini chopper (you could use a food processor or a meat grinder) with a small piece of onion and grind it up, put it in a bowl, add a spoonful of pickle relish and some mayo and mix it up.  That’s all there is to it.  Just add the mayo a little at a time until you get the consistency you want.  Easy peasy!

Happy Cooking!

my-signature14

Jack Quesadillas

4 Comments

Sometimes simple is best.

quesadillas-2

Jack Quesadillas

Butter
1 bunch green onions, thinly sliced
1 (8 ounce) block Monterey jack cheese with jalapenos, shredded
8 soft taco size flour tortillas
2 cups chopped cooked chicken or turkey
1/2 cup fat-free sour cream

Heat a large skillet over medium-high heat. Spread butter on one side of 2 tortillas. Place one tortilla in pan, butter side down. Spread a handful of cheese over the tortilla, sprinkle on some green onions and chopped chicken. Let the cheese melt and the bottom of the tortilla brown. Put the other tortilla on the top butter side up, flip it over carefully, and press down on the tortilla. Let the bottom tortilla brown and cheese melt. Remove from heat to a cutting board and cut with a pizza cutter into four triangles.

Repeat wtih remaining tortillas.

Serve with fat free sour cream, salsa and guacamole.

Makes 8 servings.

quesadillas-1

Happy Cooking!

my-signature14

Cornbread Croutons

1 Comment

I am always looking for things to do with leftover cornbread and came up with this idea.  This is just the basic recipe ~ you can spice the croutons up with any seasonings you want.  The picture is an old one and not very good but you get the idea.

cornbread-croutons

Cornbread Croutons

2 cups cornbread cubes
4 tablespoons butter, melted

Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.

Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.

Serve warm or cooled on salads, chilis, and soups.

Happy Cooking!

my-signature2