Balsamic-Dijon Glazed Ham
- 3/4 cup brown sugar
- 1/4 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 1 HORMEL® CURE 81® Bone-In Half Ham (7 to 9-pounds)
Instructions
1. Heat oven to 325°F.
2. In small bowl, combine brown sugar, balsamic vinegar, and Dijon mustard.
3. Bake ham according to package directions, brushing with glaze several times during baking.
Honey-Mustard Glazed Ham
- 1/2 cup honey
- 1/2 cup spicy brown mustard
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 tablespoon brown sugar
- 1 HORMEL® CURE 81® Classic Boneless Half Ham (4-pounds)
Instructions
1. Heat oven to 325°F.
2. In small bowl, combine honey, mustard, orange zest, orange juice and brown sugar.
3. Place cut surface of ham face down in baking pan. Add water to pan. Brush ham with half the glaze. Cover with foil.
4. Bake 20 minutes per pound or until warmed through. Remove foil.
5. Turn oven temperature to 425°F. Brush with remaining glaze. Bake 10 minutes or until glaze is set.
Leftover Ham Sandwich
- 1 multi-grain bread slices
- 1 tablespoon spicy brown mustard
- 2 lettuce leaves
- 2 tomato slices
- Sliced HORMEL® CURE 81® Classic Boneless Ham
- 2 slices cheddar cheese
Instructions
Spread mustard on one side of one bread slice. Top with lettuce and remaining ingredients. Top with remaining bread slice.
Poppyseed Ham Rolls
- 4 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 2 teaspoons poppy seeds
- 1 teaspoon Worcestershire sauce
- 1 teaspoon grated onion
- 1 (12-count) package dinner rolls
- 1 (6-ounce ) package sliced Swiss cheese
- 8 ounces thinly sliced leftover ham
Instructions
Heat oven to 375°F. Lightly spray 13×9 inch baking dish with non-stick cooking spray.
In small bowl, combine butter, mustard, poppy seeds, Worcestershire, and onion.
Slice sheet of dinner rolls in half horizontally. Place bottom half of rolls in prepared baking dish.
Pour ½ of butter mixture on bottom layer of rolls. Layer cheese and ham; top with bun tops. Brush tops of buns with remaining butter mixture. Cover with foil.
Bake 10 to 15 minutes or until cheese is melted and sliders are warmed through. Remove foil. Bake 5 minutes to toast bun tops. Slice along roll lines to serve.
Savory Dutch Baby Pancake with HORMEL® CURE 81® Ham and Eggs
- 3 eggs
- 1/2 cup milk
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- ¾ cup chopped or shaved HORMEL® CURE 81® Bone-in Half Ham
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons freshly chopped herbs such as chives, thyme or parsley, as desired
- 4 fried eggs, if desired
- Maple syrup, if desired
Instructions
Heat oven to 425°F.
In large bowl, beat eggs until frothy. Add milk, flour, salt and pepper. Whisk 2 to 3 minutes or until well combined and batter is smooth.
In 10-inch cast iron skillet, over medium-high heat, melt butter. Pour batter into pan and scatter ham, cheese and herbs over the top.
Bake 20 to 25 minutes or until puffed and golden.
Top individual servings with fried eggs, if desired. Serve with maple syrup, if desired.
HORMEL® CURE 81® Ham Biscuits
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cut into small chunks
- 3/4 cup milk
- Mustard Maple Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon whole seed grain mustard
- 1/2 teaspoon real maple syrup
Instructions
Heat oven to 475°F. In a large bowl, combine flour, baking powder and salt. Using pastry cutter, cut chilled butter into dry ingredients until the mixture resembles coarse meal. Add milk and combine using a fork. Add more milk as necessary to form a firm, not sticky, dough.
On lightly floured work surface, roll out the dough ½- inch thick. Using a 2 to 2 ½ – inch cookie cutter, cut out biscuits. Place biscuits 1 inch apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden.
In small bowl, combine Mustard Maple Sauce ingredients.
Split biscuits and layer with Mustard Maple Sauce, ham slices, cheese and lettuce, as desired.