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Entries tagged with 'Ham'

Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs)

Serious Eats J. Kenji López-Alt 1 comment

The flavors of classic eggs hollandaise—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre. More

Meat Lite: Spaghetti Squash Crostini With Parsley Pesto and Prosciutto

Lauren Rothman Post a comment

Spaghetti squash is fun, but what to do with it? Try it slicked with pesto, heaped on crostini and accented with some salty ham. More

Lambs and Hams: 15 Recipes for Easter Sunday

Ashley Tam Post a comment

Easter is just around the corner, and, no matter how tempting, we probably shouldn't just eat an exclusive diet of marshmallow Peeps and chocolate bunnies all day long. Both lamb and ham are traditionally served at Easter; whichever way you want to go, we've got 15 trusty recipes to start your feast off right. More

From the Archives: How to Pick and Cook a Holiday Ham

J. Kenji López-Alt 1 comment

Ham season is upon us, which means that we should all be brushing up on our cured pork knowledge. Don't know the difference between a city and a country ham? Don't know how to cook them even if you do know the difference? Don't know how to serve them once they're done cooking? Don't worry, we got you covered with answers to all those questions and more in our Guide to How to Pick and Cook a Holiday Ham. More

Dinner Tonight: Cheesy Grits With Sautéed Ham and Kale

Dinner Tonight Nick Kindelsperger Post a comment

Cheesy grits may be delicious as a side dish, but top them with kale that's been simmered in chicken stock with smoky ham and they become a flavorful, hearty meal. A dash of vinegary hot sauce, and you may never want to eat them on their own again. More

Cheesy Grits With Sautéed Ham and Kale

Serious Eats Nick Kindelsperger 4 comments

Cheesy grits may be delicious as a side dish, but top them with kale that's been simmered in chicken stock with smoky ham and they become a flavorful, hearty meal. A dash of vinegary hot sauce, and you may never want to eat them on their own again. More

Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions

Sunday Supper Jennifer Olvera 4 comments

This ham, rubbed with brown sugar, Dijon mustard, and balsamic vinegar, cooks alongside sweet and savory cipollini onions. More

Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions

Serious Eats Jennifer Olvera Post a comment

This ham, rubbed with brown sugar, Dijon mustard, and balsamic vinegar, cooks alongside sweet and savory cipollini onions. More

Boiling Bacon With Parsley Sauce From 'My Irish Table'

Cook the Book Kate Williams 8 comments

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Boiling Bacon with Parsley Sauce From 'My Irish Table'

Serious Eats Kate Williams Post a comment

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Inside the Secret World of Super-Premium Spanish Jamon Iberico

Max Falkowitz 28 comments

We visit the farms and cellars where some of Spain's most famous famous (and expensive) ham is made. More

Ham Hocks and Crowder Peas From 'Down South'

Cook the Book Kate Williams 2 comments

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Ham Hocks and Crowder Peas From 'Down South'

Serious Eats Kate Williams Post a comment

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Meat Lite: Baked Eggs With Mushrooms, Cheddar, and Ham

Lauren Rothman 5 comments

Eggs pretty much go with everything. So rather than worry about which ingredients I'll pair with them, I like to challenge myself to switch up my cooking method. Here, eggs are baked in a bit of cream, with cheddar cheese and sautéed mushrooms and ham to top. More

Baked Eggs With Mushrooms, Cheddar, and Ham

Serious Eats Lauren Rothman 4 comments

These savory eggs bake in the oven in a water bath, ensuring even cooking and a perfect result every time. More

Ham and Cheddar Biscuits

Serious Eats Yvonne Ruperti 11 comments

These flakey folded biscuits are chock full of cheese and salty ham. No mixer needed. More

Ham and Gruyère Bread Pudding From 'One Good Dish'

Cook the Book Kate Williams 1 comment

David Tanis loves good bread. In fact, he devotes an entire chapter to it in his new cookbook, One Good Dish. And while there are a few recipes calling for a fresh loaf, he finds most of his creativity in using older, staler loaves. More

Ham and Gruyère Bread Pudding From 'One Good Dish'

Serious Eats Kate Williams 1 comment

David Tanis loves good bread. In fact, he devotes an entire chapter to it in his new cookbook, One Good Dish. And while there are a few recipes calling for a fresh loaf, he finds most of his creativity in using older, staler loaves. More

Split Pea Soup With Ham From 'Lighten Up, America!'

Cook the Book Kate Williams 4 comments

Split pea soup was a favorite of mine as a kid (did that make me a weird kid?). I was perfectly happy eating it from a can as I was from a big, lovingly attended-to pot. But I rarely make it these days; in fact, I had forgotten about the soup until opening up Allison Fishman Task's new cookbook, Lighten Up, America! Her lightened version isn't much different from the classic. More

Split Pea Soup With Ham From 'Lighten Up, America!'

Serious Eats Kate Williams 3 comments

Split pea soup was a favorite of mine as a kid (did that make me a weird kid?). I was perfectly happy eating it from a can as I was from a big, lovingly attended-to pot. But I rarely make it these days; in fact, I had forgotten about the soup until opening up Allison Fishman Task's new cookbook, Lighten Up, America! Her lightened version isn't much different from the classic. More

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