In The News
Add Ham to the Family Meal
11.07.2006
Savvy cooks frequently turn to bone-in ham as the centerpiece of a delicious meal. Whether it's a bone-in portioned ham, or a thick cut steak, bone-in ham can be the cornerstone for several meals. Below are some ideas for the home chef who's looking for something new.
A Quick, Low-Fat Entrée
Chicken isn't the only choice for low-fat meals. A bone-in ham steak, such as Cook's thick cut steak, is approximately 94 percent lean and feeds a family of four. Give it a southwestern flair by basting it with jalapeño jelly as it grills and serving it with corn muffins and jicama salad. The thick cut ham steaks are ready in about five minutes when cooked on a George Foreman Grill. 10 minutes on a conventional grill.
An Easy, Yet Fancy Entrée for a Festive Dinner
Bone-in, spiral sliced hams have always been central to many American holiday meals. Today, bone-in hams have become popular year-round at virtually every meal. For those that want to get fancy, the home gourmet can make the ham unique by creating a glaze that tickles the family palate, using such exotic ingredients as mango chutney, fresh papaya or passion fruit, or crystallized ginger. It’s important to purchase an unglazed ham, such as Cook’s bone-in, spiral sliced ham, in order to create a signature flavor. Simply stir up a glaze made of choice ingredients, apply it to the ham (re-baste occasionally) and bake according to directions.
Too Good to be Called Leftovers
The festive ham is only the beginning. After the cheers have died down, use any remaining ham in dishes such as couscous, spaghetti carbonara, and in lunchtime sandwiches, on French bread slathered with chutney. The bone can be used to make a flavorful soup or stew. Best of all, the bone, ham and prepared dishes will all freeze well for future use. Below is just one recipe to try:
Curried Ham & Vegetable Couscous
- 2 ½ cups leftover Cook's Ham, cut into strips or diced
- 2 tablespoons butter
- 2 cups diced fresh vegetables, such as bell peppers, broccoli florets, carrots, red onion
- 1 ½ teaspoons curry powder
- 1/8 teaspoon cayenne pepper (optional)
- 1 (14 ½ ounce) can chicken or vegetable broth
- ¼ cup raisins
- 1 cup uncooked couscous
- Optional toppings: Chopped apple, toasted sliced almonds, chopped cilantro
- Directions:
- Melt butter in a large saucepan over medium heat. Add vegetables; sauté 5 minutes or until vegetables are tender.
- Add curry powder and cayenne pepper; sauté 1 minute. Add broth and raisins; bring to a boil.
- Stir in ham and couscous; mix well. Cover; turn off heat and let stand 5 minutes or until liquid is absorbed. Serve with desired toppings.
Makes 2-4 servings.
