Posts Tagged ‘ham’
Posted by The Editorial Desk / Tuesday, November 9th, 2010
There are many different types of delicious ham served at holiday dinners. Ham serves many people and you can be certain that no one will go hungry.
Virginia Ham is also known as country ham and is made using a specific curing style. The ham is cured in salt and then usually smoked with apple wood or hickory wood and then aged for several months. Smithfield, Virginia is widely known for it’s ham. It is very popular around the holidays and can be served alongside or in place of turkey at Thanksgiving or for Christmas dinner.
(Image: Virginia Traditions)
To pick up a country ham of your own, try Calhoun’s Country Hams in Culpeper or Edwards in Surry. Calhoun’s offers whole and half hams, sliced hams, and by the pound center slices, ends and pieces. Edwards has produced genuine Virginia Country Hams since 1926.
Honeybaked Ham is also very popular and appears on many holiday tables. Just like turkey, ham can be served many ways. There is usually leftover meat after everyone has had their fill and it can be used in sandwiches, casseroles, sliced into salads, or chopped into soups.
(Image: Smithfield)
For those that don’t like turkey, ham can be a great alternative for holiday meals. Ham can be coated with a mustard, citrus, cider, or cranberry glaze for added flavor and doesn’t take as long to cook as a turkey does. A pineapple ham is a popular variation.
(Image: Little Shamrocks)
For a fully-cooked ham that you can just heat and serve, try Honey Baked Ham Company. Each HoneyBaked Ham is smoked for hours and spiral sliced. Then, the ham is then coated in a sweet and crunchy glaze. Honey Baked Ham Company also offers turkey, ribs, and side dishes to make your holiday planning easier.
10940 Fairfax Boulevard Ste G
Fairfax, VA 22030
703-764-3200
-Liz Stevenson
Pork Nuts Swoon for Acorn-Fed Ham
Posted by The Editorial Desk / Monday, July 27th, 2009
Epicurean cheerleader José Andrés is giving local diners something new to celebrate: the arrival of genuine jamon Ibérico de bellota.
(Image: Thomas Schauer)
The highly revered pork–valued so because of the intense marbling and inherent nuttiness of the meat (these pigs dine almost exclusively on fallen acorns, mushrooms and wild herbs during the last few months of life)–has never before been available here in the U.S.
Starting today, cured ham enthusiasts will be able to sample this sought-after swine at Jaleo and Wagshal’s market.
According to a ThinkFoodGroup spokesperson, the specialty ham will be woven into a featured Jaleo dish every day “until the supply runs out.” Planned offerings include roasted pork loin with apples ($16) and a pork rib paella ($48).
The TFG source noted that Wagshal’s was only able to secure a limited supply for this initial order–but all the parties involved expect public demand will keep the iberico stream flowing into the foreseeable future.
“When [the] next order comes in [scheduled for this December], we’ll get more and then we’ll pick back up,” the TFG aide projected.
–Warren
Posted by The Editorial Desk / Friday, December 5th, 2008
Tom Calhoun has the cure for any bland holiday dinner
By Warren Rojas
Photography by Hana Jung
The country ham connoisseur has been curing hams—typically hung to dry between three to four months and often held longer—for nearly half a century, producing roughly 4,000 salty specimens per year.
The pinkish meat is lean (one is almost tempted to label it “delicate”) but powerfully flavorful, thoroughly expressing the salt-brown sugar-black pepper rub applied during the careful curing process.
Calhoun counts past and current presidents as well as The Inn at Little Washington as regular clients, adding that lately some European ex-pats have taken to snacking on his ham like prosciutto.
You can pick up one of Calhoun’s hams at his Culpeper store (219 S. East St., Culpeper), the Alexandria City farmer’s market (301 King St., Alexandria; open Saturday mornings, year-round) or by phone (540-825-8319 or 1-877-825-8319). To learn more about the locally cured hams, visit: www.calhounhams.com.
(December 2007)
Posted by The Editorial Desk / Tuesday, November 25th, 2008
Northern Virginia breakfast
Chris Bifano
Executive chef, Elements on Level One at Dulles Hyatt
Wanna dazzle your loved ones one early morning? Elements toque Chris Bifano swears his regionally inspired repast looks and tastes great, without too much fuss. “This simple recipe can be reproduced in any kitchen and will make you look like a professional chef,” he stated.
Photography by James Kim
PREP TIME: 5 min.
COOK TIME: 25 min.
SERVES: 4
INGREDIENTS
Spinach and egg cup
8 ounces shaved Smithfield ham
4 local organic eggs, scrambled
4 ounces local tomatoes, diced
8 ounces fresh spinach, chopped
4 ounces aged, Virginia white cheddar
1 teaspoon cracked black pepper
Tomato chutney
1 tablespoon olive oil
4 large local tomatoes, diced
4 ounces small white onion, diced
1/2 bunch fresh basil, chopped
1 ounce fresh garlic, chopped
Salt and pepper to taste
PREPARATION
Rub sliced potato with olive oil, sprinkle with salt and pepper. Grill until tender. Set aside.
Saute garlic and onion in olive oil until translucent. Add tomatoes, and cook for 20 minutes. Add salt and pepper to taste; fold in fresh basil before serving.
Meanwhile, grease 2-ounce muffin pan with butter, and arrange ham in pan to create bottom. Place spinach, tomatoes, cheese and pepper in the ham-lined cup. Pour egg on top of other ingredients. Bake for 12 minutes at 350 F.
Place potato slices on platter. After eggs have rested (about 5 minutes), remove from muffin pan, and surround with potatoes. Serve chutney on the side for dipping.
(November 2008)
Posted by The Editorial Desk / Monday, November 24th, 2008
Monte Cristo sandwich
Glenn Walden
Dean, Stratford University
Culinary Arts and Hospitality Management Program
“Weekends are for family,” states chef Walden—which for him means attending kids’ sporting events and (hopefully) a nice, sit-down dinner. The desire to sleep in on Sundays prompted Walden to turn Saturday’s surplus foodstuffs into a healthy wake-me-up. “Although true leftovers, in this preparation, they appear to be more spectacular than their parts,” he says, noting that his kids typically prefer cheddar cheese on their sandwiches.
Photography by Anastasia Cheryavsky
INGREDIENTS
8 slices French bread (1-inch thick. Slightly stale leftover breads work best.)
2 eggs
1/2 cup milk
1/2 teaspoon cinnamon
6 ounces sliced ham
3 ounces sliced Swiss cheese
1/2 pint fresh strawberries
As needed non-stick cooking spray, pancake syrup, powdered sugar
**The original recipe calls for the sandwich to be assembled, dipped in the custard and then pan fried. In this variation, the fat is reduced considerably**.
PREPARATION
Slice the bread and leave out to dry slightly overnight.
Start the custard by beating the eggs in a bowl until light yellow. Add the milk and cinnamon; mix to combine.
Preheat a griddle on medium heat. Spray with cooking spray.
To prepare the French toast, dip bread slices one at a time into the custard. Immediately place on hot griddle; repeat with remaining bread. Cook until evenly browned on both sides.
Sandwich assembly: Place half of the French toast on a baking sheet and top with one slice of cheese. Heat up the ham on the hot griddle. Divide evenly between sandwiches. Place another slice of cheese on top followed by the remaining slice of French toast.
Bake in a preheated 350˚F oven until cheese is melted and ham is heated through, about 5 minutes.
Before serving, sprinkle each sandwich with powdered sugar and garnish with whole fresh berries and syrup. If a savory sandwich is preferred, spicy brown mustard and a kosher pickle are great accompaniments.
*Note: When preparing in advance, sandwiches can be assembled with cold lunch meat. Wrap with plastic film and refrigerate for up to a day. Simply bake in a preheated 350˚F oven for about 15 minutes until cheese is melted and ham is heated through.
(April 2007)