The flavors of classic eggs hollandaise—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre.
'ham' on Serious Eats
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.
This ham, rubbed with brown sugar, Dijon mustard, and balsamic vinegar, cooks alongside sweet and savory cipollini onions.
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.
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.
These savory eggs bake in the oven in a water bath, ensuring even cooking and a perfect result every time.
These flakey folded biscuits are chock full of cheese and salty ham. No mixer needed.
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.
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.
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.
Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'
A rich, heady take on the classic comfort dish from 'Melt: The Art of Macaroni and Cheese.'
Ultra-creamy, smoky cauliflower soup gets some zing from sherry vinegar and is served with roasted wild mushrooms and crisped ham.
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.
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
It's a cubano sandwich but without the roasted pork and the addition of a buttery, grilled crust.
A classic grilled cheese sandwich with roasted pineapple and ham.
Balsamic-glazed ham and basil peas lend a springtime feel to this festive meal.
Ham and grits make an ideal morning after brunch when you've spent too much time on a bar stool the night before.
Fragrant sour cherry-glazed ham and parsley potatoes are this winter's comfort food.