Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 30 Jun 2015 16:40:20 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Pressure Cooker White Bean Chili Frito Pie http://steamykitchen.com/25426-white-bean-chili-frito-pie-pressure-cooker.html http://steamykitchen.com/25426-white-bean-chili-frito-pie-pressure-cooker.html#comments Fri, 25 Jan 2013 15:49:36 +0000 http://steamykitchen.com/?p=25426 Prior to 6 months ago, my motto for beans was, “love to eat ’em, hate to cook ’em!” Cooking beans the regular old way requires forethought the night before to soak the beans. But the problem with that is that usually, the night before, I’m too full from dinner to even think about what I’d possibly want to eat the ...

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White Bean Frito Pie Recipe

Prior to 6 months ago, my motto for beans was, “love to eat ’em, hate to cook ’em!” Cooking beans the regular old way requires forethought the night before to soak the beans. But the problem with that is that usually, the night before, I’m too full from dinner to even think about what I’d possibly want to eat the next day. It requires extreme planning and organization – which I just do not have.

White Bean Frito Pie Recipe

Then I learned that you can cook beans in a pressure cooker WITHOUT pre-soaking the beans the night before..

ezbeancookerThere’s a gadget that I want to introduce to you – not only is it genius, but the people behind the company are awesome. They wanted to pay me to create a recipe using the EZ Bean Cooker, but instead of paying me, I suggested that they donate $2,000 to my local Boys and Girls Club that Scott and I have adopted.

What a great trade! I get to enjoy beans, cooked in 60 minutes or less WITHOUT SOAKING and the DeSoto branch Boys & Girls Club made their fundraising goal. They happened to be short in fundraising and this made up the difference.

And the best part of this for you is that I’m giving another one of these EZ Bean Cookers away. Check out this giveaway post to enter!

Enjoy the recipe!

White Bean Chili Frito Pie Recipe Video

 

 

 

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Pressure Cooker White Bean Chili Frito Pie Recipe

Servings: 8-10 Prep Time: 5 minutes Cook Time: 50 minutes
White Bean Frito Pie Recipe

Directions are for either a regular pressure cooker or an EZ Bean Cooker.

Ingredients:

2 cups of cooked ham, cubed
1 red pepper, chopped
2 medium tomatoes, chopped
1 cup frozen corn kernels
1 onion, chopped
1 pound dry white beans, rinsed & drained (Great Northern Beans)
2 cans diced tomatoes with green chiles (look for Rotel brand)
1 envelope taco seasoning
2 cups water

Directions:

Sort beans by removing and discarding any foreign material or shriveled/discolored beans. Rinse beans with cold water. Add the sorted and rinsed beans to the inner cooking pot of the pressure cooker. Add the water and additional ingredients.

FOR EZ BEAN COOKER: Replace the lid on the EZ Bean Cooker and turn clockwise to lock the lid in place. Make sure that the pressure release valve is in the closed vent position. Select the "Great Northern Beans" button on the cooker, then push "Start". Once the cook cycle is complete, use caution to manually release the pressure.

FOR PRESSURE COOKER: Follow the directions included with your pressure cooker. Cook under pressure for 50 minutes.


 

 

 

 

 

 

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Quinoa Fried Rice Recipe http://steamykitchen.com/23332-quinoa-fried-rice-recipe.html http://steamykitchen.com/23332-quinoa-fried-rice-recipe.html#comments Tue, 18 Sep 2012 18:35:47 +0000 http://steamykitchen.com/?p=23332 I really had a lot of trouble naming this dish. It’s Fried Rice. But with quinoa, not rice. Fried Quinoa? That just sounds funky. Anyways, it’s subbing the heart-healthy, protein high ancient grain, QUINOA for the rice. I cook the Quinoa Fried Rice exactly in the same style that I cook Chinese Fried Rice. You know what? I like it ...

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Quinoa Fried Rice Recipe close-up

I really had a lot of trouble naming this dish. It’s Fried Rice. But with quinoa, not rice.

Fried Quinoa?

That just sounds funky. Anyways, it’s subbing the heart-healthy, protein high ancient grain, QUINOA for the rice. I cook the Quinoa Fried Rice exactly in the same style that I cook Chinese Fried Rice.

Quinoa Fried Rice Recipe main

You know what? I like it even better than rice. (shhhh…don’t tell my mama!)

If you’ve never cooked with quinoa before, don’t fret. It’s super easy. Easier than rice. Easier than mac ‘n cheese. Almost as easy as couscous.

Grab a box from the market and experiment with it. I promise quinoa is a friendly grain. It’s even got a cute curly-q tail!

Oh yes, don’t be a dork and pronounce it wrong like I did years ago.  It’s KEEN-wah.

Watch – this dish is easy to make – I’ll even show ya!

Other recipes that use quinoa:

Double Broccoli Quinoa Recipe (101 Cookbooks)
Zucchini, Fresh Corn and Quinoa Bowl with Feta and Basil (Aggie’s Kitchen)
Quinoa Breakfast Skillet (How Sweet It Is)
Quinoa Cakes with Lemon, Olive, and Parsley (Love & Olive Oil)
Stuffed Pattypan Squash with Quinoa and Fresh Corn (Oh My Veggies)
Quinoa Salad with Black Beans, Corn, and Tomatoes (Simply Recipes)
Cilantro Lime Quinoa (Two Peas & Their Pod)
Jaune Flamme Tomatoes & Quinoa Salad (White On Rice Couple)

Quinoa Fried Rice Recipe shot

 

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Quinoa Fried Rice Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
qunioa-fried-rice-ham-egg-recipe-feature-9395

For best results, use leftover quinoa that's been chilled in the refrigerator. If you don't have time, cook the quinoa but using only 80% of the water that the recipe calls for on the package. Once the quinoa is cooked, spread it out on a baking tray or large bowl and place in freezer for 10 minutes. This will chill the quinoa for the recipe.

Fish sauce is the secret ingredient to this dish - if you cannot find it, substitute with additional soy sauce).

Ingredients:

1 tablespoon cooking oil
2 eggs
1 cup diced ham
1 stalk green onion, chopped
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1/2 cup frozen peas
2 cups cooked, chilled quinoa (about 1/2 cup raw)
1 1/2 teaspoon soy sauce
1 teaspoon fish sauce
freshly ground black pepper

Directions:

1. Heat a wok or large saute pan over high heat. When hot, swirl in the oil. Add in the eggs and scramble for 15 seconds. Once the eggs have just set, remove the eggs to a clean plate or bowl.

2. Return wok to stove and turn to medium-high heat. Add in the diced ham and cook for 2 minutes until warmed through and browned. Push the ham to one side of the wok to leave room to fry the next ingredients. Add a bit of cooking oil if necessary. Add in the green onion, ginger and garlic, stir fry for 30 seconds until fragrant. Mix in with the ham.

3. Add in the cooked eggs, frozen peas and quinoa. Toss and stir fry for 2 minutes, spreading everything out over the surface of the wok. Pour in the soy sauce, fish sauce and add in the black pepper. Toss again and stir fry for an additional minute. Taste and add in additional soy sauce or fish sauce if needed (remember that the ham is salty so make sure you grab a bite that includes ham.)

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Split Pea and Ham Soup http://steamykitchen.com/21252-split-pea-and-ham-soup.html http://steamykitchen.com/21252-split-pea-and-ham-soup.html#comments Tue, 10 Apr 2012 15:27:26 +0000 http://steamykitchen.com/?p=21252 Usually sometime during the holiday, we’ll bake an entire bone-in ham. Split pea and ham soup is so surprisingly easy, especially in a pressure cooker. It takes about 3 minutes of chopping, 4 minutes of pressure cooking time and then 20 minutes to just let it sit. My friend, Wendy taught me her version, which actually comes from the back ...

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Usually sometime during the holiday, we’ll bake an entire bone-in ham.

Split pea and ham soup is so surprisingly easy, especially in a pressure cooker. It takes about 3 minutes of chopping, 4 minutes of pressure cooking time and then 20 minutes to just let it sit. My friend, Wendy taught me her version, which actually comes from the back of the package of split peas!

No soaking necessary (which makes the recipe even simpler!)

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Split Pea and Ham Soup Recipe

Servings: serves 4 Prep Time: 5 mins Cook Time: 25 mins
pressure-cooker-split-pea-ham-soup-recipe-5649

Split pea and ham soup is so surprisingly easy. It takes about 3 minutes of chopping, 4 minutes of pressure cooking time and then 20 minutes to just let it sit.

Ingredients:

1 pound split peas
3 cups diced ham
bone from ham or smoked ham hock (optional)
3 carrots, diced
3 stalks celery, diced
1/2 onion, diced
2 cloves garlic, minced
1 bay leaf
3 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
2 teaspoons kosher salt (or 1 teaspoon table salt)
freshly ground black pepper
1 1/2 quarts water

Directions:

Rinse peas and drain. Pick out anything that's "not-pea" :-)

Place all ingredients into pressure cooker, set on high for 4 minutes. When cooking is done, leave the pressure cooker to sit for an additional 15-20 minutes to let pressure and steam escape.

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Easter Ham Recipe with Grilled Peaches http://steamykitchen.com/21181-easter-ham-with-grilled-peaches-recipe.html http://steamykitchen.com/21181-easter-ham-with-grilled-peaches-recipe.html#comments Mon, 02 Apr 2012 18:54:15 +0000 http://steamykitchen.com/?p=21181 Two-step Easter Ham recipe with Grilled Peaches Glaze Peach glaze includes peach jam, brown sugar, ground cloves and ground ginger Grill fresh peach halves to serve alongside Cooking Easter ham may look intimidating (it’s a big hunk of meat!) but in actuality, it’s one of the easiest things to cook. First of all, it’s fully cooked already (unless you’re buying country ham, which ...

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Ham with Grilled Peaches Recipe

  • Two-step Easter Ham recipe with Grilled Peaches Glaze
  • Peach glaze includes peach jam, brown sugar, ground cloves and ground ginger
  • Grill fresh peach halves to serve alongside

Cooking Easter ham may look intimidating (it’s a big hunk of meat!) but in actuality, it’s one of the easiest things to cook. First of all, it’s fully cooked already (unless you’re buying country ham, which is an entirely different thing altogether) and all you’re doing is warming it back up, slowly.

The glaze that I love most are sweet and fruity. This recipe features peaches, both in the glaze and also to serve alongside the ham.

It’s a light, simple and happy plate.

Grilling the peaches makes them sweet, warm and juicy.

Ham with Grilled Peaches Recipe

What kind of ham to buy

Here’s the key to buying ham: check out the label and make sure it says, “Ham with Natural Juices.” If your label says “Ham with Juices and Water” – don’t get it. The best ham is the one with the least amount of additives and water.

Below are step by step photos on how to make this Easter ham recipe. The photos are borrowed from my Ham with Mango Ginger Glaze Recipe since both recipes are identical in steps (just with different fruit)

Ham with Grilled Peaches Recipe

Easter Ham with Grilled Peaches

Here’s the ham. See on the label “Semi-Boneless Ham with Natural Juices” – that’s good. Open it up.

Use a sharp knife to score the ham, criss-cross. Just go in one direction diagonally, then the other way so you get “diamonds.” The scoring is totally not necessary, but it looks really pretty and also will help the glaze really stick onto the ham in a later step.

Place your ham in a oven-safe vessel not too much larger than the ham itself. Either a roasting pan, or large saute pan will do. Here’s my beloved cast iron. See how there’s only a couple inches of space around the ham?

Pour the peach nectar in the pan until it reaches about 1/2 inch up the sides. The juice helps with keeping the ham moist.

Cover with foil…which in the oven will help create steam with the peach nectar. So, instead of just warming your ham in the hot, dry oven – you’re creating a moist, flavorful (peachy!) environment. Bake 15 minutes per pound.

Bake in the oven 275F. We’re gonna warm this baby up low ‘n slow, to ensure the ham does not dry out or overcook.

In the meantime, let’s make the glaze: brown sugar, peach jam, ground cloves and ground ginger. Just heat it up and let it get all sticky and glaze-y.

Hey, remember that ham!? Well after the 15 minutes per pound is up (for me it was about 1 1/2 hours) it will look like this:

Glorious.

Now’s the time to crank your oven to 425F. While the oven is coming up to temperature, brush with some of the Peach Glaze on top of the ham. Get the glaze in those cross-hatched grooves (You’ll only use some of the glaze, reserve the rest):

Glaze all over the ham.

Stick it back in the oven to let the glaze get caramelized. 15 minutes later…..it’s DONE.

Remove the ham to a cutting board and let rest. In meantime, let’s finish the glaze for serving. There’s  a lot of pan juice left:

Pour some of that into the Peach Glaze that’s left over — just to thin it out a bit and add depth of flavor:

Hello….well rested ham!

Here’s how to slice the ham. See that bone in the middle? That gets in the way – so we’re going to take a knife and cut horizontally right above the bone:

And then go the other way:

Now, we’re ready to slice:

How beautiful is that?!

Grill the peaches and serve alongside with the Ham topped with Peachy Glaze.

Ham with Grilled Peaches Recipe

Have a Happy Easter!

Ham with Grilled Peaches Recipe

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Ham with Grilled Peaches

Servings: Prep Time: Cook Time:
grilled-peach-ham-recipe-489-2

Ingredients:

Directions:

More Easter Ham Recipes

Easter Ham with Mango Ginger Glaze (5 ingredients)

Cola-Pineapple Glazed Ham Recipe (6 ingredients)

Easter Ham Cola Glazed Recipe

Blackberry Rum Glazed Ham Recipe (15 minute recipe for 2-4 people)

Easter Blackberry Rum Glazed Ham Recipe

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Collard Greens with Ham and Smoked Hock http://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html http://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html#comments Mon, 28 Nov 2011 14:37:16 +0000 http://steamykitchen.com/?p=19082 I don’t know what I like better: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock! The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job ...

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I don’t know what I like better: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock!

The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job and one day found herself scouring the city in search of Ro-Tel tomatoes, the only brand of tomatoes fit for true Tex-Mex Chile Con Queso.

Of course, she couldn’t find any, and thus the Homesick Texan blog was born. Lisa has just come out with her very first cookbook, The Homesick Texan Cookbook.

It’s one of my favorite cookbooks this year – after no less than 4 trips to the Lone Star state this year alone – I’ve been craving Tex-Mex foods like crazy.

Even though Lisa lives 1,200 miles from me, I see her more often than friends down the street. Every trip to NYC is incomplete without sharing a meal with Lisa – we’ve done sushi, Jamaican, sushi and more sushi.

And those red cowboy boots she’s wearing? Only Lisa could be responsible for this.

collard greens recipe with ham and smoked hock

Lisa’s Collard Greens are simple. Throw in a couple handfuls of hearty smoked meats, add the collard greens, pour in water and apple cider vinegar and let it simmer for an hour and half or until the greens are as soft as you like them. Collard Greens are just as much about the simmering sauce as it is about the greens.

The savory, smoky, vitamin-rich pot-liquor is so full of rich flavor that you’ll savor every last drop. In fact, spoon your collard greens onto your plate, right next to the roasted garlic mashed potatoes on your plate. Forget the gravy – the pot liquor will find its way over and bleed into the soft mashed potatoes. I guarantee my kids will be forming a mashed potato moat, just so the pot liquor doesn’t escape.

Vegetarian version of Collard Greens? You bet. Lisa’s got a secret ingredient, one that actually made me say outloud, “No. Way. Really????”

How to make Collard Greens

Here’s whatcha need:

In goes the smoked ham hock into a large pot. One, two or three — depends on how many canine pets you have in the house.

Chopped smoked ham or turkey. Or both.

A couple of chopped tomatoes.

A glug of apple cider vinegar.

Just plain ‘ol regular water.

And then the greens.

Most likely, you’ll have to tamp down the greens with a wooden spoon….unless you have giantungus pot. Don’t worry, all the greens will eventually fit in. Cram ’em in! They don’t mind. Simmer for an hour and half, longer if you wish.

 

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Collard Greens with Ham and Smoked Hock Recipe

Servings: serves 8 Prep Time: 10 minutes Cook Time: 1 hour 30 minutes
collard-greens-recipe-57401

Adapted from Lisa Fain, HomesickTexan.com

You can use any combination of smoked meats - turkey, ham, ham hock or bacon. The easy choice for us, since we'll most likely have a couple of hungry dogs waiting for their special Thanksgiving treat, is the ham hock. You can find large bunches of collards starting in November, peaking in December. Bags of chopped collards are sold year round, which is what I used.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, chopped
2 smoked ham hocks
1 1/2 cups chopped smoked ham
5 cups water
1 tablespoon apple cider vinegar
2 bunches of collards (about 2 pounds) or two 16oz bags chopped collards
salt and freshly ground pepper to taste

Directions:

1. Thoroughly clean each collard leaf, removing the tough stem and rib. Tear each leaf in half.

2. In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.

3. Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.

4. Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don't be shy with the salt - remember, this recipe serves 8!

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Easter Ham Recipe with Cola-Pineapple Glaze (5 Ingredients!) http://steamykitchen.com/15072-cola-pineapple-glazed-ham-easter-recipe.html http://steamykitchen.com/15072-cola-pineapple-glazed-ham-easter-recipe.html#comments Fri, 15 Apr 2011 17:09:28 +0000 http://steamykitchen.com/?p=15072 Step by step photos for Easter Ham using cola-pineapple glaze. Only 6 ingredients!

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Easter Ham Cola Glazed Recipe

This recipe features:

  • 5-Ingredient, fool-proof Easter Ham Recipe with Cola-Pineapple Glaze
  • 2-Step cooking process
  • How to buy the very best ham (no additives!)

This recipe is only 5 ingredients – it couldn’t be any easier.

How to buy ham

Ham usually comes in a couple different sizes, a whole ham (like this one here) half-ham or ham steaks. What they do have in common, is that they’re all fully cooked already. What you are really doing is warming up the ham. The best way to do this is low and slow in the oven, then brushing on a glaze and returning it back to the oven at high heat to caramelize.

When you’re buying ham, look for “Ham with Natural Juices” or just plain ‘ol “Ham.” There are several grades of ham, and it all has to do with how much water is injected (which keeps it moist). Ham labeled “with water added” or “ham and water product” in the lower quality, and and it’s something that I don’t recommend.

There’s so much water added to the ham that it becomes tasteless and its texture spongy. Spongy ham is not good eats, especially for celebrating Easter. Here’s a good article about the ham grades.

Surprisingly, ham is incredibly cheap when you purchase it whole or half. This 11 pound ham was only $31.00 and it will feed 20 people.

Of course, if you aren’t feeding an army, buy a smaller ham, like the semi-bonless half ham and follow the recipe, just changing your oven time (15 minutes per pound)

The first step is to remove the plastic surrounding the ham. I’m not just talking about the plastic bag either, look carefully and sometimes you’ll see a very thin membrane-ish layer that can be easy to miss.

Then use your knife to score the surface of the ham all the way around in diagonal lines, about 2-inches apart.

Then score the other way, opposite direction. Basically, you’re making diamond-shaped scores to a) make it look pretty once it’s cooked b) help release some of its fat c) allow the glaze to stick to the ham

Place the whole thing in a big roasting pan. Make sure that the roasting pan isn’t too big.

Pour in 1 1/2 cups of cola and 1 1/2 cups of grape juice. See how because the pan isn’t too much bigger than the ham itself, the cola/juice is able to go up about 1-inch in the pan. This is important – if the pan is too big and shallow, all of the cola/juice will evaporate off.

Cover with tin foil. Place it into an oven at 275F, 15 minutes per pound.

While the ham is baking, let’s make the Cola-Pineapple Glaze. 2 cups brown sugar:

1 cup cola and 1 cup grape juice.

Juice from the can of the sliced pineapple. We actually will be only using the sweet pineapple JUICE from the can. Use the pineapple fruit in another dish. Or, uh, you could just buy pineapple juice.

Simmer until you get a nice thick, sweet glaze, about 20 minutes.

 

It should look like this and coat a spoon nicely.

When the ham is done – uncover it and you’ll see the pretty diamond scores we made.

Brush on the glaze all over and crank the oven to super hot 425F.

Pop it back in the oven for 15 minutes which will allow all the sugar to caramelize – oh baby look at that ham!

Very pretty, very Easter-worthy centerpiece.

Rest the ham for 15 minutes or so. In the meantime, you can return the glaze to stove to warm up.

Slice the ham — beautiful.

Perfect pink. Low ‘n Slow will guarantee you moist, tender perfect Easter ham.

So, with 5 ingredients and about $40, you can feed 22 people. Or just feed 4 people and have a ton of leftovers for the rest of the year 😉

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Cola-Pineapple Glazed Easter Ham Recipe

Servings: 20 Prep Time: 15 minutes Cook Time: 15 minutes per pound
easter-ham-cola-glazed-recipe-8371

Feel free to use a full ham or half ham in this recipe - the timing - 15 minutes per pound still applies.

Ingredients:

11-12 pound bone-in ham with natural juices
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
20-ounce can of sliced pineapple (you'll need both the juice and the pineapple)
2 cups brown sugar

Directions:

Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.

While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425
degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F.

Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.

More Ham Recipes

Mango-Ginger Glazed Ham (6 Ingredients!)

easter ham mango glazed ginger recipe

Blackberry Rum Glazed Ham Recipe (perfect for 2 people!)

blackberry rum glazed easter ham recipe

Ham with Grilled Peaches 

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Black Eyed Peas with Ham – good luck for New Year’s! http://steamykitchen.com/12755-black-eyed-peas-with-ham-recipe.html http://steamykitchen.com/12755-black-eyed-peas-with-ham-recipe.html#comments Fri, 31 Dec 2010 21:36:37 +0000 http://steamykitchen.com/?p=12755 Perfect for New Year's - Black Eyed Peas with Ham Recipe symbolizes prosperity (I'm sure we could all use some!( Step by step photos and easy recipe.

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Happy New Year! Now that I’m a true resident in the South (though Tampa Bay Florida just doesn’t seem very south-ishy to me) I figured it was a fine time to start celebrating some of the southern food traditions, like enjoying Black Eyed Peas with Ham and Greens for New Years.

It’s thought that black eyed peas symbolize prosperity – according to someone who wrote on Wikipedia, “The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion”

Another tradition that I’ve heard is to add a shiny new penny (but wash it first!) to the pot and whoever gets the penny in their bowl will have massive good fortune. For me, the fear that I’d accidentally choke on a penny while slurpin’ down my stew is just too much. I’ll pass on that one.

My friend, John of Food Wishes has a great recipe for Black Eyed Peas with Ham and Greens, so I thought I’d share with you his version with the addition of smoked ham hocks. My version is also a little more “soupier” than his – I didn’t add the entire bag of peas.

black eyed peas recipe

I didn’t have the time to soak the beans (by the way, black eyed peas are really beans, not peas) overnight, so I’ve shared with you my quick-soak version, which only takes 1 hour and boiling water.

Enjoy the recipe and may you have a prosperous, healthy and joyful new year!

Lots of love,

Jaden, Scott, Andrew and Nathan

How to Make Black Eyed Peas with Ham

For the quick-soak method, place the beans in a pot, cover with water and bring to rolling boil. Turn off heat and let the beans soak for 1 hour. Drain.

I like buying a big ‘ol ham. That way, I’ve got the ham bone and meat for the recipe, plus a ton more that I will use for sandwiches and snackin’ on. You are getting so much more for your money! Freeze what you can’t use. John uses pork neck bone instead of the ham bone.

For the recipe, I’ve got kale (you can use turnip greens or collard greens, but I love the vivid color of kale), smoked ham hocks, carrots, celery, onion, tomato, garlic, diced ham and ham bone.

We’ll saute the onion, celery, carrots in olive oil for a few minutes, then throw in the garlic for another couple of minutes.

Then add the ham bone and ham hocks.

Add the beans and pour in the water. Simmer for about an hour.

After an hour, it’s time to add the diced ham and tomatoes. Let that simmer for another 30-40 minutes.

After the ham and tomatoes are in, you can take out the ham bone and the ham hocks. Give them to your favorite dog.

The last step is to add the kale leaves in — but before you add them in, you need to tear the tender leaves off the tough stem. Here I’ve got a kitchen helper.

Just rip ’em off the stem and discard the stem.

Add the leaves to the pot, just push ’em in there. If you’re using collard or turnip greens, you might want to add them the same time as the ham/tomatoes. I like kale leaves because they don’t require much cooking and retain their bright, vivid green color.

Kale leaves cook for an additional 10 minutes.

And it’s done! Taste and then season with salt.

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Black Eyed Peas with Ham Recipe

Servings: 8 Prep Time: 8 minutes Cook Time: 1 hour 40 minutes
Black Eyed Peas Ham Recipe for New Year

You can soak the black eyed peas overnight, or use the quick soak method I've outlined in the recipe, which cuts the soaking time down to 1 hour. This is also a perfect recipe for the slow cooker -- just make sure you don't add the greens until near the end to keep them vibrant green (and not dull, lifeless green which you wouldn't want for the new year anyways). Recipe adapted from Food Wishes.

Ingredients:

1/2 pound dried black eyed peas
1 tablespoon olive oil
2 carrots, diced
2 stalks celery, diced
1/2 large onion, diced
2 cloves garlic, minced
2 smoked ham hocks
1 ham bone (or use any pork bones)
6-8 cups water
3 cups diced ham
1-2 large tomatoes, diced
5 handfuls torn kale leaves (tough stems removed)
salt to taste

Directions:

1. Rinse the black eyed peas, pick through and discard anything that's not-bean. Soak in water overnight or place in pot with water, bring to rolling boil. Turn off heat and let sit in hot water for 1 hour. Drain, discard water.

2. In large, wide stockpot, heat olive oil. Saute carrots, celery, onion on medium-low heat for 5-7 minutes. Take care not to burn the vegetables. Add the garlic and saute additional 2 minutes. Add the ham bone, hocks, drained beans and water to the pot. Simmer for 1 hour.

3. Remove the hocks and ham bones. Add the diced ham and tomatoes and simmer for additional 30 minutes. Add in kale leaves and cook until leaves are done (kale leaves only require 10 minutes). Salt to taste (the ham and hocks add quite a bit of salt, so taste as you salt)

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Hawaiian Luau Burger http://steamykitchen.com/10122-hawaiian-luau-burger.html http://steamykitchen.com/10122-hawaiian-luau-burger.html#comments Wed, 23 Jun 2010 16:20:22 +0000 http://steamykitchen.com/?p=10122 Ted Reader is a man I’ve referred to as someone who tiptoes the fine line between genius and lunatic, and that’s exactly why I love this man. His cookbooks are big, bold and absolutely nuts. Ted just came out with king of all burger books – Napolean’s Everyday Gourmet Burgers. Meet Ted and the Ultimate Cheeseburger Melt. It’s as big ...

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Ted Reader is a man I’ve referred to as someone who tiptoes the fine line between genius and lunatic, and that’s exactly why I love this man.

His cookbooks are big, bold and absolutely nuts. Ted just came out with king of all burger books – Napolean’s Everyday Gourmet Burgers.

Meet Ted and the Ultimate Cheeseburger Melt. It’s as big as his head and includes 5 different cheeses and a side of heartburn.

The Schwarzenegger Burger has 2 bacon-covered sirloin/ground pork burgers on either side of a hot dog, grilled on a cedar plank. I’d make this just for giggles.

The Steak Oscar Burger is a bacon-wrapped beef tenderloin burger topped with lump crabmeat, asparagus and dijon mustard sauce.

The Halibut King Crab Burger includes wild rice, grated carrots, onions and red bell pepper on top of a broiche bun.

The over-the-top Billion Dollar Burger is made with smoked shredded beef brisket, foie gras, Kobe beef, Gentleman Jack Rare Tennessee Whisky. And that’s just the patty. Top the burger with a seared piece of foie gras, shaved truffles, caviar and surround with morel mushrooms.

So which one would you try?

I’m all over Ted’s Hawaiian Luau Burger – a pork patty topped with grilled pineapple, tomatoes, red onion and shaved smoked ham. The recipe for the Luau Burger is over at Steamy Kitchen on TLC.

Recipe for the Luau Burger is over at Steamy Kitchen on TLC.

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Easter Ham Recipe with Mango Ginger Glaze (6 ingredients!) http://steamykitchen.com/7897-00-easter-ham-with-mango-ginger-glaze-6-ingredients.html http://steamykitchen.com/7897-00-easter-ham-with-mango-ginger-glaze-6-ingredients.html#comments Tue, 23 Mar 2010 05:48:11 +0000 http://steamykitchen.com/?p=7897 Step by Step photos for Easter Ham with Mango Ginger Glaze recipe using only 6 ingredients!

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Easter Ham with Mango Ginger Glaze

I’ve found people to be in one of two ham categories: the spiral camp who loves the thin, orderly even slices….or the thicker, ragged hand-cut hearty slices. Well, okay, three….there’s the people who don’t even eat ham, and if that’s you, then I suggest you move on to the cheerful strawberries.

I think most are spiraly people who love the way the slices fold over and fan so elegantly. We just live in such a crazy world that maybe people crave order and evenness in their ham.

But please, please resist the urge to get the spiral. And I understand my request may disrupt your desire for uniformity, but I have good reason. Ham that’s pre-cut into fancy spirals don’t taste as good. It’s more susceptible to drying out in the oven.

You know how an oven is hot and dry like the desert? Well, a spiral cut ham exposes a lot of surface area to that desert. A ham that’s uncut just has limited surface area that’s exposed, resulting in a moister, more succulent ham.

If following my advice leads you to sweat and fret over having to hand-cut your ham slices, counter it by also serving green beans that you can stack evenly in a nice, neat row. That should hold you over.

How to Cook Easter Ham with Mango Ginger Glaze

aka my “6 Ingredients Easter Ham recipe with Mango Ginger Glaze”

I think “cooking” is a misnomer — it’s really “warming up.” Did you know that ham is already cooked? All you need to do is warm it back up and slather it with a nice sticky-sweet glaze. And I’m gonna teach you the Mango-Ginger Glaze.

Get this – this Easter ham is 5 ingredients + the ham.

And it will be fabulous. I promise. I made this on Daytime a couple of weeks ago and the moment the cameras shut off, the crew zipped on over to the kitchen and hovered over the ham for an hour, picking at the pieces as they pretended to be in the studio kitchen talking with me.

Oh yeah, they totally pretended like they were in the kitchen chit-chattin’ with me as an excuse to eat the ham.

It was all about the pork.

When you’re buying ham, look for “Ham” or “Ham with Natural Juices” — don’t bother with anything labeled “with water.” Trust me on this. There are many grades of ham – and the best quality is the one with the least amount of water/additives.

First step is to score the skin with a knife in a diamond pattern. Go one direction diagonally, then the other way so that you get “diamonds.” The scoring is totally not necessary, but it looks really pretty and also will help the glaze really stick onto the ham in a later step.

Place your ham in a oven-safe vessel not too much larger than the ham itself. Either a roasting pan, or large saute pan will do. Here’s my beloved cast iron. See how there’s only a couple inches of space around the ham?

Take the mango nectar and shake! shake! shake!

Pour it in the pan so that it goes — oh— until it reaches about 1/2 inch up the sides. The juice helps with keeping the ham moist.

Cover with foil…which in the oven will help create steam with the mango juice. So, instead of just warming your ham in the hot, dry oven – you’re creating a moist, flavorful (mango!) environment. You’re gonna do 15 minutes per pound.

Stick it in the oven 275F. We’re gonna warm this baby up low ‘n slow….

In the meantime, let’s make the glaze. Grate some fresh ginger. Sure, you could chop it with a knife…but why?

This is a better way….the tough fiber stays on top of the microplane grater:

In a sauce pot, add the ginger and the mango preserves:

Some ground cloves:

And brown sugar:

Warm and whisk!

Until you get this:

Hey, remember that ham!? Well after the 15 minutes per pound is up (for me it was about 1 1/2 hours) it will look like this:

Glorious.

Now’s the time to crank your oven to 425F while the oven is coming up to temp, brush with some of the Mango-Ginger Glaze. (You’ll only use some of the glaze, reserve the rest):

Alllll over the ham:

And then….15 minutes later…..it’s DONE. That sticky-sweet Mango-Ginger Glaze is perfect:

Remove the ham to a cutting board and let rest. In meantime, let’s finish the glaze for serving. There’s  a lot of pan juice left:

Pour some of that into the Mango-Ginger Glaze that’s left over — just to thin it out a bit and add more depth of flavor:

Hello….well rested ham!

Here’s how to slice the ham. See that bone in the middle? That gets in the way – so we’re going to take a knife and cut horizontally right above the bone:

And then go the other way:

Now, we’re ready to slice:

How beautiful is that?!

Drizzle a bit of the Mango-Ginger Glaze on top of each serving:

So, there you have it. 6 ingredients for Easter Ham.

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Easter Ham with Mango Ginger Glaze Recipe

Servings: 10-12 Prep Time: 10 minutes Cook Time: 15 minutes per pound
easter ham mango glazed ginger recipe

Ingredients:

6-7 pound ham (preferably "ham with natural juices")
1-2 cups mango nectar or juice
1 1/2 cups mango jam (or apricot jam)
3/4 cup light brown sugar
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground cloves

Directions:

1. Let the ham stand at room temperature for 90 minutes.

2. Preheat oven to 275F and set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham on oven-safe skillet with high sides or a large pot. Pour the mango juice into the pan, and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 1 1/2 to 2 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100F.

3. While the ham is cooking, prepare the glaze. Combine the mango jam, brown sugar, ginger and cloves in a small sauce pot and cook over low heat until the glaze is thick and sticky. Turn off heat and set aside.

4. When the ham has finished cooking (step 2), take the ham out of the oven. Turn the oven to 425F. Brush the ham with about 1/4 of the glaze all over. You should have some mango juice in the pan, if not, add additional mango juice or water to reach 1/4". Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 120F. Remove ham to a cutting board and let rest for 15 minutes.

5. Return the remaining glaze to the stove on medium-low heat. Your roasting pan should have some mango juice left - carefully pour about 1/2 cup of the mango pan juice into the glaze. Whisk and adjust with either more juice or mango jam to create a beautiful, slightly thick glaze for serving.

6. Carve the ham and serve with the Mango-Ginger Glaze.

More Easter Ham recipes

Blackberry Rum Glazed Ham Recipe (15 minute recipe for 2-4 people)

Easter Blackberry Rum Glazed Ham Recipe

Cola-Pineapple Glazed Ham Recipe (6 ingredients)

Easter Ham Cola Glazed Recipe

Ham with Grilled Peaches 

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Easter Ham Recipe with Blackberry Rum Glaze (for 2-4) http://steamykitchen.com/7699-ham-blackberry-rum-glazed.html http://steamykitchen.com/7699-ham-blackberry-rum-glazed.html#comments Tue, 09 Mar 2010 20:46:12 +0000 http://steamykitchen.com/7699-ham.html I’m not normally a think-ahead type of gal. It’s hard for me to cook a Easter feast 2 weeks before the holiday. But I understand how recipe searching goes – people want to browse recipes BEFORE the holiday to get ideas on what to cook ON the holiday! I’ve been in the kitchen, pretending it’s Easter and cookin’ up some ...

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Blackberry Rum Glazed Ham Recipe

I’m not normally a think-ahead type of gal. It’s hard for me to cook a Easter feast 2 weeks before the holiday. But I understand how recipe searching goes – people want to browse recipes BEFORE the holiday to get ideas on what to cook ON the holiday!

I’ve been in the kitchen, pretending it’s Easter and cookin’ up some fantastic ham recipes. The first recipe that I want to share is a Easter ham dinner for 2 people. My in-laws are always asking for recipes scaled down for two, so this Easter Ham Recipe with Blackberry Rum Glaze perfect one for them.

Instead of buying a big gigantic ham – which, for 2-4 people would last them probably 3 years – buy individual ham steaks. I like to give the ham steaks a good sear on both sides and then top it off with a fruity, rum-my glaze.

And because so many of you asked in the comments, the side dish that I have is zucchini and carrot strands.

OMG

I can’t believe I’m about to do this, but we’re going to whip back in time and I’m in a link back to a vintage Steamy Kitchen post for that recipe.

This is from a time long, long ago, before I even knew how to use a camera.

There, I’m giving you a warning.

Be prepared.

It’s hideous.

The zucchini spaghetti looks alien.

Blackberry Rum Glazed Ham Recipe

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Blackberry Rum Glazed Ham Recipe

Servings: 2-4 Prep Time: 5 minutes Cook Time: 15 minutes
ham-blackberry-rum-8460

Perfect for Easter ham for 2-4 people! If you're serving more than 4 people, double the blackberry rum glaze.

Ingredients:

2-4 boneless ham steaks (about 1/2-inch thick) - or one for each person
1 tablespoon cooking oil (olive, vegetable, canola or peanut)
2 tablespoons butter
1/4 cup blackberry preserves (or jam)
1/8 cup white rum
1/2 cup packed brown sugar
1/2 cup fresh blackberries

Directions:

1. To make the blackberry rum glaze, heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry preserves, rum and brown sugar. Stir well. Let the mixture bubble a bit and then add the fresh blackberries. Cook for 3 minutes.

2. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side.

3. Serve the ham steaks with a drizzle of the blackberry rum sauce.

 

More Ham Recipes

Easter Ham with Mango Ginger Glaze (5 ingredients)

Cola-Pineapple Glazed Ham Recipe (6 ingredients)

Easter Ham Cola Glazed Recipe

Ham with Grilled Peaches 

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