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Entries tagged with 'ham'

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

Serious Eats J. Kenji López-Alt 2 comments

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

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'

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

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

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'

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!'

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

Sous-Vide City Ham With Balsamic Brown Sugar Glaze

Serious Eats J. Kenji López-Alt 8 comments

Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing. More

Grill-Roasted Coke and Pineapple Glazed Ham

Serious Eats Joshua Bousel Post a comment

A Filipino barbecue-inspired glazes gives this ham a crust that has a depth far beyond its sugary base, packing a ton of flavor into each small bite. More

Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'

Serious Eats Stephanie Stiavetti 4 comments

A rich, heady take on the classic comfort dish from 'Melt: The Art of Macaroni and Cheese.' More

Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps

Serious Eats Jennifer Olvera 3 comments

Ultra-creamy, smoky cauliflower soup gets some zing from sherry vinegar and is served with roasted wild mushrooms and crisped ham. More

Ham and Swiss Quiche

Serious Eats Sydney Oland 1 comment

Ham and cheese might be best known as a quick sandwich staple, but the classic duo makes an equally crowd-pleasing filling for a simple quiche. More

Ham and Pea Rice Cakes

Serious Eats Sydney Oland Post a comment

When you need something a bit greasy, spicy and filling to undo whatever is left in your system from the night before these easy rice cakes are the answer to your hangover prayers More

Faux Cubano Grilled Cheese

Serious Eats J. Kenji López-Alt 5 comments

It's a cubano sandwich but without the roasted pork and the addition of a buttery, grilled crust. More

Grilled Cheese with Roasted Pineapple, Ham, and Swiss

Serious Eats J. Kenji López-Alt 2 comments

A classic grilled cheese sandwich with roasted pineapple and ham. More

Balsamic-Glazed Ham With Basil English Peas

Serious Eats Jennifer Olvera Post a comment

Balsamic-glazed ham and basil peas lend a springtime feel to this festive meal. More

Ham and Grits with Red Eye Gravy

Serious Eats Sydney Oland 4 comments

Ham and grits make an ideal morning after brunch when you've spent too much time on a bar stool the night before. More

Spiced Sour Cherry-Glazed Ham With Parsley Potatoes

Serious Eats Jennifer Olvera Post a comment

Fragrant sour cherry-glazed ham and parsley potatoes are this winter's comfort food. More

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