A whole glazed ham is a joy for Easter dinner. But the next day? Sandwiches? Or one of our three-step suppers that makes the most of ham's succulent leftovers.
A whole glazed ham is a joy for Easter dinner. But the next day? Sandwiches? Or one of our three-step suppers that makes the most of ham's succulent leftovers.
The Douro region is well known for bola, an olive-oil-based pastry filled with onions and ham, meat or salt cod, and served as an hors d'oeuvre. Presunto, Portuguese cured ham, is most similar to Spain's serrano ham. If you can't find either, use a dry-cured or smoked ham. The dough is oily and soft but quite easy to handle.
These cr?s make a savoury brunch or dinner entr? Instead of Black Forest ham, you could use paper-thin slices of cured ham, such as prosciutto or Westphalian.
Go a bit tropical with this holiday ham, which gives a nod to Cubanstyle mojo sauce – a vibrant blend of savoury spices and bright citrus flavours. Got leftovers? Make the most delicious ham sandwiches on buttered soft, pillowy bread.
Serve up this irresistable ham from our April 2004 issue's "Good to the Last Slice" Easter menu. Ham needs virtually no preparation before roasting. The orange-and-dried-cranberry sauce is a tangy twist on a traditional raisin sauce. Save the ham bone for soup.
Ham gives a wonderful smoky flavour to cheese sauce. Any short pasta is suitable.
This holiday-ready succulent ham boasts incredible flavour thanks to a crunchy mustard crust that’s sure to delight all guests.
A large ham is the main feature of a traditional Swedish julbord, or Christmas buffet table. A simple four-ingredient glaze cuts the richness, complements the ham beautifully and requires nearly zero effort on your part.
For easy slicing, roast the ham a day ahead. Leftovers are a godsend for quick pastas, casseroles and soups.
