Ham it Up

 

I love to cook ham at this time of year, when the weather is still chilly but spring is just around the corner. The slow and low cooking process ham requires makes it ideal for cooler temperatures and, while I'm not exactly sure why, it's bright pink hue and savory-sweet flavor makes me excited for spring. Recently I baked up a small one for a simple but special dinner. (No matter how you cook it, ham always has a way of making a meal special.) I rubbed it with thyme and garlic, studded it with cloves, roasted it atop carrots, then glazed it with a exquisite reduction of pinot noir, honey, and balsamic vinegar. It was downright delicious. Then, a couple days later, I turned the leftovers into a lovely spicy but sweet ham loaf, which I cooked outside on my smoker. It, also, was very scrumptious. I just love foods that have the ability to transform themselves like that. Ham is awesome! Here are the recipes I made up:

My Wine-Glazed Clove-Studded Baked Ham

This thing smells so good while it bakes. 

1. Preheat oven to 325 F. Peel and halve lengthwise about 4 carrots. Place in a baking dish. Trim a small (about 4 pounds) partially cooked, natural smoked ham of any large amounts of fat. Place in on top of the carrots in the roasting dish then rub it with 1 tablespoon olive oil, 1 teaspoon thyme, 2 cloves garlic (very finely minced), and 1 teaspoon freshly ground black pepper. Press the pointy end of a handful of whole cloves into the ham about every 1 1/2 inches. (You'll need quite a few, about 25 or so.) Bake for about 1 hour while you prepare the glaze.

2. For the glaze, in a small nonreactive saucepan, combine 2 cups pinot noir or other medium-bodied red wine, 1/4 cup balsamic vinegar, and about 3 tablespoons honey. Bring to a boil, reduce heat to low, and simmer, uncovered, for about 30 to 45 minutes, or until it is reduced by about half and is a thin but glaze-like consistency. Remove from heat.

3. After the ham has baked for about an hour, begin glazing it every 10  minutes or so until it reaches 160 F. Once the ham has finished baking, transfer the ham and carrots  to a platter to rest under some foil and add the excess juices that are in the baking dish to the remaining glaze in the saucepan. Bring the glaze mixture to a boil, reduce heat to medium and simmer, uncovered, while the ham rests, about 20 minutes. The sauce should reduce by about half. Thinly slice the ham and serve with the glaze.

My Spicy Ham Loaf

If it's nice outside and the mood strikes you, trying cooking this loaf outside on a smoker set at a moderately high temperature (about 350 F) for about 1 hour, or until it reaches 155-160 F. It adds another layer of smokiness, which is quite delicious. But cooking it in the oven also yields magnificent results!

1. Preheat oven to about 350 F. Place a piece of parchment paper onto a medium baking sheet; set aside. In a meat grinder or food processor, grind or mince about 1 pound of leftover ham (along with any carrots that are left over). Transfer to a bowl. Add to the bowl: about 3/4 pound of ground pork, 1 1 1/2 cups fresh bread crumbs, 2 eggs, 1/4 cup buttermilk or milk, 1/4 cup tomato juice, 1 tablespoon brandy, 1 tablespoon dijon mustard, 3 green onions (minced), 2 cloves garlic (minced), 1/2 teaspoon cayenne pepper, and 1/4 teaspoon each salt and black pepper. Mix with your hands until thoroughly combined. Form into a long loaf and place on the prepared baking sheet. Bake for about 45 minutes.

2. Meanwhile, prepare the sauce: In a small saucepan bring 1 cup of rose or light red wine and 1/4 cup of brandy to a boil. Reduce heat to medium and simmer, uncovered, until reduced by half. Add 1/4 cup chili sauce, 1/4 cup cherry or other fruit preserves, 2 tablespoons dijon mustard, 1 tablespoon honey, and 2 whole Thai chiles. Bring back to a boil, reduce heat, and simmer, uncovered for about 10 minutes. Season to taste with salt, black pepper, and additional honey. Remove from heat until ready to use. 

3. After the loaf has baked for about 45 minutes, remove it from the oven and spread some of the sauce over the top. Return to the oven to bake until it reaches 160 F, saucing it again in the last 5 minutes of baking. Serve with remaining sauce.