Ham
Ham Mousse in Sherry Aspic
The following dish was a popular choice for bridge luncheons in the 1960s.
Gumbo Filé
The following recipe calls for filé powder, a spice made from the dried, ground leaves of the sassafras tree. Although often added as a thickener to gumbos while they cook, filé powder can also serve purely as a seasoning. As in this recipe, it is then sprinkled over the gumbo at the penultimate moment.
Grits with Tasso
Grits (made from dried hulled hominy) are at the heart of many a southern breakfast. Texture is the hallmark of good grits — they should be slightly loose but not too runny on the plate.
Active time: 15 min Start to finish: 1 1/4 hr
Ham-and-Egg Pizza Squares
Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations."
A quick breakfast using prepared dough.
By Rosemary Leicht
Chicken with Prosciutto, Rosemary, and White Wine
An adaptation of a classic Northern Italian dish, spezzatini di pollo al pomodoro e vino bianco (chicken sautéed with tomato and white wine). Serve sautéed broccoli rabe and a crusty ciabatta alongside. What to drink: Barbera or Italian Chardonnay.
Mozzarella and Prosciutto Pizza with Balsamic Onions
For a meatless pizza, skip the prosciutto and add sautéed sliced portobello mushrooms.
Leek, Prosciutto and Cheese Empañadas
The empanadas can be put together ahead of time and popped into the oven to bake just before serving.
Creamy Shrimp Grits with Prosciutto
"During a recent business trip to Birmingham, Alabama, I had dinner at the Hot and Hot Fish Club," writes Shelia Murray of Paradise, California. "Every bite of chef Chris Hasting's shrimp and grits was packed with flavor. I'd love to prepare this stand-out dish at home."
By Chris Hastings
Pappardelle with Mushrooms and Tomato Cream Sauce
Susan Dlott of Solon, Ohio, writes: "On our last visit to New York City, we spent the day watching the St. Patrick's Day parade, sightseeing, and shopping. We topped off the trip with a marvelous meal at La Dolce Vita. My entrée of pappardelle, pancetta, and mushrooms in a Sherry tomato cream sauce was simply unforgettable. I'd like to duplicate it at home."
Active time: 30 min Start to finish: 13/4 hr
Ham Braised with Maple Raisin Sauce
Jambon au Sirop d'Erable
Active time: 20 min Start to finish: 4 hr
Spicy Ham Hash
Serve this zesty Cajun-flavored hash with a big salad (like a romaine mix with herb croutons) and a New Orleans-inspired dessert such as broiled bananas with butter pecan ice cream.
Lima Beans with Ham
Dry-cured country ham can be substituted for the hickory-smoked ham called for here.
Parma Braids
Don't be put off by what might look like a complicated technique. It takes more time to describe how to make Parma braids than it does to actually assemble them. Slightly salty and very buttery, these savory croissants are hard to resist.
Active time: 2 hr Start to finish: 18 hr
Deviled Ham on Celery
We wanted to give this savory starter a modern look for the photograph, so we cut away the curved edges of the celery to make flat pieces. If you're short on time, it looks just as nice with the edges left on. You will have about 1/4 cup deviled ham left over — you can make a few more celery hors d'oeuvres or simply put it in the fridge to serve on crackers the next day.