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Choucroute Loaf

This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward. Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious. For finicky…


Plum Glaze for Baked Ham

Ingredients 1 tablespoon unsalted butter ¼ cup chopped shallots 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme Salt 1 cup chicken stock or water ½ cup coarsely chopped dried plums (prunes) 1 tablespoon Dijon mustard 1 tablespoon cider vinegar, or red or white wine vinegar Nutritional Information Nutritional analysis per serving (2 servings)…


Shrimp Jambalaya

The chef Paul Prudhomme’s unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes. Ingredients 2 pounds shrimp in the shell 2 tablespoons corn, peanut or vegetable oil 2 tablespoons flour 1…


Clementine Peppercorn Glaze

Ingredients 1 ½ cups (tightly packed) light brown sugar 2 clementines, stemmed if necessary, quartered, skin left on 2 fresh green serrano chilies or 1 jalapeño chili, stemmed, seeded and coarsely chopped 2 tablespoons white wine vinegar 1 tablespoon plus 1 teaspoon crushed red peppercorns or peppercorn blend 1 tablespoon Dijon mustard ½ teaspoon ground…