Ham & Brie Sandwich

from Martha Stewart

Ingredients:

• 1 (18-inch-long) baguette
• 1/4 cup mustard
• 8 ounces good-quality ham, such as black forest
• 4 ounces brie cheese, sliced 1/4 inch thick

Directions:
Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.

Ham & Cheese Crustless Quiche

Ingredients:
1 medium onion, diced
1 cup diced ham
1/2 diced red pepper
1 tsp Lawry Seasoning Salt
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/3 cups milk (low fat is fine)
3/4 cup shredded old cheddar




Directions: Preheat oven to 400 degrees F
LIGHTLY GREASE a 10-inch quiche/tart pan (or a pie plate)
IN MEDIUM FRYING PAN, cook diced onion and red pepper with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add Seasoning Salt and ham. Stir to combine. Set aside to cool for a few minutes
IN LARGE MIXING BOWL, whisk together eggs, flour, baking powder and salt. Whisk in milk and 1/2 cup shredded cheese. Then stir in onion, pepper and ham mixture.
POUR quiche base into prepared pan. Top with remaining cheddar cheese.
BAKE for 33-35 minutes, or until center is set and the outside edge is golden brown.
LET SET for 5 minutes, then slice and serve. I prefer to let mine rest about 20 minutes before digging in - I like the firmer consistency of a cooled quiche.

Bacon & Egg Savory Cups

Ingredients: (Serves 8)
16 Slices of bacon
1 - 16.3 oz can Grands Homestyle refrigerated biscuits
8 eggs
Salt
Pepper






Directions: Heat oven to 350°F

• In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
• Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
• Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Tips:

Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.
Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.

Maple Glazed Ham

Ingredients:
1/4 cup pure maple syrup
2 tablespoon Dijon-style mustard
1- 9lb unglazed fully cooked bone-in spiral sliced ham
2 teaspoon cornstarch
1 3/4 cups Chicken Broth or Stock
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon freshly ground black pepper
1 tablespoon butter
1/4 cup chopped shallots

Directions: Preheat oven to 325°F

• Stir 2 tablespoons syrup and 1 tablespoon mustard in a small bowl.
• Place the ham into a roasting pan and cover loosely with aluminum foil.
• Bake for 1 hour 30 minutes.  Uncover the ham.  Brush the ham with the syrup mixture.
• Bake, uncovered, for 30 minutes or until the ham is hot, brushing occasionally with the syrup mixture.
  
• Stir the cornstarch, broth, thyme, black pepper, remaining syrup and remaining mustard in a small bowl until the mixture is smooth.
• Heat the butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.  Serve with the ham. 

Stuffed Pork Roast w/ Herb Seasoned Artichoke & Mushroom Stuffing

Ingredients:
1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Chicken Broth 
2 cans (14 oz) artichoke hearts, drained & chopped
3 cans (8 oz) mushrooms, pieces & stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 oz) Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5-7 lbs)
Garlic powder

Directions:  Heat the oven to 400°F. 

Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.

Remove the skillet from the heat.  Add the stuffing and mix lightly spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.

Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes.  Remove the twine before slicing.

Ham & Bleu Cheese Skewers

If you would like a fresh twist on the traditional Ham & Cheese Sandwich this Spring, try this easy idea.

Ingredients:
1/2 lb (3/4" thick) sliced smoked deli ham
1 (5oz) bleu cheese wedge
1 large Gala apple, sliced
1 bunch fresh watercress
60 (4") wood or metal skewers





Directions:

1. Cut ham into 3/4-inch cubes. Carefully break cheese into 60 small pieces. Cut apple slices into thirds.
2. Thread cheese, apple, watercress leaves, and ham onto skewers. Stand skewers upright, ham ends down, on a serving plate.

Note: Assemble up to one hour ahead, cover with damp paper towels, and chill. Serve coarse-grain mustard or chutney alongside the skewers.