The Cult of Ham - Recently Updated Pageshttp://ham.wetpaint.com/pageSearch/updatedRecently Updated Pages on http://ham.wetpaint.comen-usinfo@wetpaint.comWed, 11 Jun 2008 13:52:47 CDTWed, 11 Jun 2008 13:52:47 CDTwetpaint.com60The Cult of Hamhttp://image.wetpaint.com/wiki/logo/image/1aIvXL2ywODFn0PenRdxwAg==12526http://ham.wetpaint.comRecipes for cured hams, including Black Forest ham, country ham, culatello, Elenski but, Jamón Serrano, Prosciutto di Parma, and more.Recipes with Prosciuttohttp://ham.wetpaint.com/page/Recipes+with+ProsciuttoAnonymoushttp://ham.wetpaint.com/page/Recipes+with+ProsciuttoRebecca Lacko, www.unassumingfoodie.comWed, 11 Jun 2008 13:52:47 CDT Prosciutto and Grilled Asparagus with Whole Grain Mustard


Suzanne Goin, of Lucques Restaurant in Los Angeles, serves Prosciutto di Parma accompanied by grilled asparagus and a light mustard cream—the dish is perfect for prosciutto lovers, as her treatment doesn’t obscure the flavor of the ham.


From Sunday Suppers at Lucques by Suzanne Goin (Knopf, 2005)


1 ¼ pounds asparagus, pencil thin variety
2 Tablespoons extra-virgin olive oil
3 Tablespoons whole grain mustard
½ cup crème fraiche
12 slices prosciutto di Parma or San Daniele
½ lemon, for juicing
Kosher salt and freshly ground black pepper

Light the grill 30 to 40 minutes before you’re ready to cook. Snap the ends off the asparagus to remove the tough woody portion. Toss the asparagus on a baking sheet with the olive oil, ½ teaspoon salt, and some pepper. Stir the mustard and crème fraiche together in a small bowl and set aside. When the coals are broken down, red, and glowing, drape the prosciutto over a platter. Grill the asparagus 2 to 3 minutes, until slightly charred and tender. Arrange the asparagus on the prosciutto and drizzle the mustard crème fraiche over the top.



Cheesy Prosciutto Puff Pastry Rounds

by Peggy Trowbridge

Ingredients:
  • 1 sheet frozen puff pastry, thawed in the refrigerator
  • 1/2 cup Dijon honey mustard
  • 8 ounces sliced prosciutto
  • 3 Tbsp cream cheese, at room temperature
  • 1/2 tsp onion powder
  • 1/2 cup Parmesan cheese
  • 1 egg, beaten with 1 Tbsp water (egg wash)

Preperation:

Preheat oven to 400 degrees F.

Lightly flour the puff pastry and roll out to a rectangle measuring 9 x 11 inches.

Spread Dijon honey mustard over the puff pastry.

Place prosciutto in an even layer over the mustard.

Combine cream cheese, onion powder, and Parmesan cheese, mixing until well-combined. Spread on top of prosciutto layer.

Roll puff pastry lengthwise in a jelly roll fashion, pressing to seal the edge. Place seam-side down on a baking sheet. Brush with egg wash.

Bake about 20 minutes, until lightly golden. Let rest 10 minutes, then slice into 1/2-inch rounds and serve.

Yield: 8 servings

Stuffed Chicken with Fresh Sage in Prosciutto Envelopes
From Rebecca Jane Lacko, www.UnassumingFoodie.com
Tired of boring and dry skinless chicken breasts? I concocted this moist and juicy chicken dish from a simple amalgamation of some of my favorite cheeses and seasoning. The result of my experiment is nothing short of an orchestra of complex and lavish flavor. This is an exercise where the sum is certainly greater than its parts. I used a combination of 4 cheeses in the filling (a shredded blend of Parmesan, Asiago, Fontina and Mild Provelone), but be creative! Add you own blend, or just one of your favorites.
This recipe is so impressive-looking and utterly satisfying, I've served it at a formal Christmas Eve dinner, and conversely I've chopped into tiny pieces to my 13-month-old, who has increasingly good taste and shows promise as a future foodie!
1 1/2 lbs. of bonesless, skinless chicken thighs.
6 slices prosciutto (use one wide piece per thigh)
1/2 cup fresh sage, trimmed
1 clove garlic, minced
1/4 cup onion, minced
sea salt and fresh ground pepper
3/4 cup blend of favorite cheeses (my 4 cheese blend aka: Trader Joe's Quattro Formaggio)
1 egg
Preheat oven to 375 degrees. In a bowl, combine garlic, onion, cheese, and salt and pepper. Add the egg and mix thoroughly. One by one, roll out a thigh and spoon a little mixture inside. Roll up and wrap with a piece (or two!) of prosciutto, tucking in a few sprigs of sage before sealing. Arrange on lightly oiled cookie sheet. Before placing in the oven, sprinkle the lot with some fresh ground pepper. Bake 40-45 minutes. Serves 4.


Got another recipe? A favorite way to serve prosciutto? Click EasyEdit and start typing.



]]>Ham Recipeshttp://ham.wetpaint.com/page/Ham+Recipesdanaloe2http://ham.wetpaint.com/page/Ham+RecipesWed, 02 Apr 2008 22:43:38 CDT

Recipes


Are you in need of recipe or serving suggestion to best showcase your heavenly ham? Do you have one to share?

Click EasyEdit on any of the below pages to add your favorites.


]]>Ham And BBQhttp://ham.wetpaint.com/page/Ham+And+BBQdanaloe2http://ham.wetpaint.com/page/Ham+And+BBQWed, 02 Apr 2008 22:42:03 CDT1. take ham (lunch meat ham or from the deli works best) and get it out
2. get bbq (unspicy works best)
3. mix it together
4. get bread(hamburger buns work best) lay the mixture the bread
5. ENJOY AND EAT UP AND IT IS SO EASY A KID CAN DO IT.

]]>Prosciutto di Parmahttp://ham.wetpaint.com/page/Prosciutto+di+ParmaAnonymoushttp://ham.wetpaint.com/page/Prosciutto+di+ParmaPianconeSun, 11 Nov 2007 09:53:07 CST
Pigs raised for Piancone prosciutto are fed a diet that includes the whey leftover from Parmigiano cheese-making, and genuine Italian prosciutto is protected by a denomination of origin; laws dictate the standards for prosciutto makers and stipulate that the hams must be made from Italian pigs according to a prescribed technique. The rind of each Piancone Prosciutto di Parma is stamped with a ducal crown, which attests to the authenticity of the prosciutto. Prosciutto has long been considered an Italian delicacy, and records indicate that this dry-cured ham was among the provisions given to the Roman army circa 400-300 B.C.

Like most cured hams, prosciutto is best when sliced paper-thin. True connoisseurs prefer prosciutto sliced on a hand-cranked slicer that cuts fine, even slices. Prosciutto is the general Italian word for the cut of pork that becomes ham—the cured stuff is called Prosciutto Crudo; the deli-style ham is Prosciutto Cotto. Generally Prosciutto Crudo is served as antipasti, wrapped around breadsticks or cubes of melon or tucked into a Panini sandwich. It also makes appearances as a pizza topping and ingredient in pasta dishes.





]]>Dry Ham Curinghttp://ham.wetpaint.com/page/Dry+Ham+CuringAnonymoushttp://ham.wetpaint.com/page/Dry+Ham+CuringTue, 11 Sep 2007 04:44:10 CDTCharcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn, published by Norton. Comprehensive information on curing meats can also be found in Paul Bertolli’s book Cooking by Hand.

From selecting a deserving hog (with the proper lean-to-fat ratio, natch) to proper boning technique of the finished product, Virginia State University offers a great overview of the process of curing "Virginia ham" here.


Have you cured a ham? How did it taste? Click EasyEdit to share your experience and expertise here.

I Like ham .... it's nice! Hi Tim Gardiner.

]]>Elenski buthttp://ham.wetpaint.com/page/Elenski+butAnonymoushttp://ham.wetpaint.com/page/Elenski+butWed, 08 Aug 2007 17:00:31 CDT
To produce the hams, the back legs of a pig are heavily salted and then layered in barrels known as pastov. The hams cure in the barrels for 40 days before being hung and allowed to air-dry for at least a year. Traditionally the aging barrels were placed in the same room that held the wood-fired cookstove, and the developing hams would pick up hints of smoke as they cured.

Like most dry-cured hams, Elenski is best when thinly sliced and eaten with few accompaniments. Elenski but remains primarily a regional product, with very little distribution outside of Bulgaria.

How do you enjoy Elenski but? Where do you get it? But? Click EasyEdit to add your serving suggestions, recipes, and sources below.

]]>Join the Cult of Ham!http://ham.wetpaint.com/page/Join+the+Cult+of+Ham%21wetpainthttp://ham.wetpaint.com/page/Join+the+Cult+of+Ham%21Mon, 02 Oct 2006 10:50:50 CDT

There’s ham and then there’s ham. We’re not talking about deli ham piled high on a Kaiser roll or the sweet brined hams that grace the holiday table. What we’re interested in is cured ham, a specialty that appears in many countries in myriad forms. This is the good stuff that you smuggle in your suitcase, the hoof-adorned pig legs that you clandestinely share with friends.

From the famed Prosciutto di Parma to the storied Jamón Iberico of Spain and the country hams of the American Southeast, these hams share a rich history and a distinctive preparation: cured with salt, sugar, and spices and aged (up to three years, in some cases) rather than cooked, they achieve the status of heavenly ham.

Learn more about these coveted hams -- and share your tips for buying, serving, and preparing them:


The Hams



The Know-How






]]>Keeping and Storing Hamhttp://ham.wetpaint.com/page/Keeping+and+Storing+HamAnonymoushttp://ham.wetpaint.com/page/Keeping+and+Storing+HamMon, 19 Jun 2006 14:50:03 CDTJamón Serrano, you can use a piece of the rind or fat that you have removed from the ham before slicing to cover the cut surface. You can also simply cover the cut surface (but not the entire ham) with a piece of cling wrap.

In order to obtain thin slices from a whole ham it’s essential that you have a sharp knife—if you aren’t certain that you can successfully slice the ham consider buying slices from your deli when/as you need them, or bring a whole ham to a deli where it can be sliced for you. If you choose to do the latter, you may need to bring the original packaging from the ham to show the person at the deli—they will need confirmation that the ham came from an FDA-inspected facility before they are legally allowed to slice it for you.

Slices of ham will dry out if kept for too long—it’s best to only buy as much as you can eat within one week. If you do need to keep sliced ham longer, you can wrap the package in cling wrap and then in aluminum foil and freeze it, though it will lose some of the freshness and moisture in the process.

Have you tried storing ham? Tips? Click EasyEdit to add information to this page.

]]>Recipes for Jamón Serranohttp://ham.wetpaint.com/page/Recipes+for+Jam%C3%B3n+SerranoHamfanhttp://ham.wetpaint.com/page/Recipes+for+Jam%C3%B3n+SerranoTue, 13 Jun 2006 18:26:40 CDT
The following recipe for Ensalada Andaluza, is a fine example:



Enselada Andaluza

(From Savoring Spain and Portugal by Joyce Goldstein)

Vinaigrette:

1 lb. ripe tomatoes, peeled, seeded and coarsely chopped
3 cloves garlic, minced
1 tablespoon sweet paprika
1 ½ teaspoons ground cumin
1 teaspoon salt
½ cup extra-virgin olive oil
6-8 tablespoons red wine vinegar

2 heads romaine or butter lettuce, leaves separated and torn into bite-size pieces
2 hard-boiled eggs, peeled and sliced
2 or 3 green onions, sliced
¼ lb. Serrano ham, thinly sliced and cut into narrow strips
1/3 cup mixed green and black olives

To make the dressing, combine the tomatoes, garlic, paprika, cumin, and salt in a food processor or blender and pulse to puree. With the motor running, slowly add the olive oil and vinegar, processing until fully incorporated.

Place the lettuce in a bowl. Drizzle on just enough of the dressing to coat, toss well, and transfer to a platter. Top with the eggs, onions, ham, and olives. Spoon the rest of the dressing on top and serve.



Do you prefer your Jamón served a different way? Click the EasyEdit button to add your favorite recipes and serving suggestions here.

]]>Recipes for Speckhttp://ham.wetpaint.com/page/Recipes+for+SpeckHamfanhttp://ham.wetpaint.com/page/Recipes+for+SpeckTue, 13 Jun 2006 01:01:46 CDTClick EasyEdit to add your favorite recipes and serving suggestions to this page.

Orecchiette with Speck and Marjoram

(from Charles Draghi's Signature Pasta)

Ingredients:

2 cups shelled fresh peas
1 1-pound slice of Speck, fat still attached
1 large potato, peeled and cut into 1/4" cubes
1 pound orecchiette
salt
1 cup extra-virgin olive oil
1 teaspoon minced marjoram
1 tablespoon minced Italian parsley
1/4 teaspoon cracked black pepper
1/4 cup freshly grated grana padano

Preparation:
Bring 6 quarts of water to a boil in a pot with a pasta insert, and add the peas; cook until tender, about 5 minutes. Remove the pasta insert and drain the peas; reserve the cooking water and keep it boiling. Separate the fat from the meat in the Speck, and dice each separately. In a sauté pan, render the fat of the Speck over medium heat until translucent, about 2 minutes, then add the potato and cook until tender, about 10 minutes. Meanwhile, cook the orecchiette with salt until al dente in the reserved boiling water. Drain, reserving 1 cup of the cooking water. Add the orecchiette to the potato in the pan, along with the diced meat of the Speck, all but 2 tablespoons of the olive oil, the peas, marjoram, half of the parsley, and the cracked black pepper. Pour in enough of the reserved pasta cooking water to dilute the sauce if necessary. Toss to combine, adjust the salt if needed, and spoon into 4 heated bowls. Garnish with the remaining olive oil and parsley, and top with the grana.





]]>Speckhttp://ham.wetpaint.com/page/SpeckHamfanhttp://ham.wetpaint.com/page/SpeckTue, 13 Jun 2006 00:59:54 CDT
Traditionally, Speck is part of a feast that includes whole-grain bread, boiled potatoes, pickles, and rich mountain cheeses. It’s also used as a topping for pizza and often accompanies seafood. Very delicious served with fresh figs and melon.

Austrian and Italian Speck can be found at fine delicatessens, and can be ordered online at Ingredients Gourmet Boutique. A domestic version is produced in California by Niman Ranch, which uses naturally raised pork. Austrian Speck can also be ordered from GermanDeli.com.




Is Speck your favorite type of ham? Click EasyEdit and share your reasons why.


]]>How to Get Jamón Serranohttp://ham.wetpaint.com/page/How+to+Get+Jam%C3%B3n+SerranoHamfanhttp://ham.wetpaint.com/page/How+to+Get+Jam%C3%B3n+SerranoTue, 13 Jun 2006 00:36:52 CDT
Unless you’re prepared to smuggle a ham in your suitcase, you’ll have to wait until these legendary meats are approved for export. Currently, there are a handful of Spanish production facilities that have been approved by the FDA, and their hams will be ready for export in 2007. The whole hams are expected to fetch about $1,000 each (around $75/pound) and can be pre-ordered from Tienda.com with a $200 deposit. In essence, you’ll be buying ham futures—start planning your Spanish-themed party now!

The more conventional (but still quite delicious) Jamón Serrano hams can be purchased from a variety of online sources, though many fine delicatessens also stock it. Sliced and whole Jamón can be ordered from Casa Oliver (call 1-888-80SPAIN) and from Delicias de Espana (call 1-305-669-4485).


Have you tasted Jamón Serrano? Where do you buy it? Is it worth the price? Share your thoughts.

]]>Ham Preparationhttp://ham.wetpaint.com/page/Ham+PreparationHamfanhttp://ham.wetpaint.com/page/Ham+PreparationTue, 13 Jun 2006 00:36:12 CDT

Click EasyEdit to add your tips for boning, carving, pairing, preparing, and serving glorious ham.

]]>Recipes with Country Hamhttp://ham.wetpaint.com/page/Recipes+with+Country+HamHamfanhttp://ham.wetpaint.com/page/Recipes+with+Country+HamTue, 13 Jun 2006 00:35:12 CDT
Newsoms offers a guide to preparing country hams:

Boiled Kentucky Country Ham


1. Soak ham overnight in cold water, if hard or aged a year or more.

2. Clean ham with warm water and a bristle brush.

3. Place cleaned ham in large container and completely cover with water. Add 1 cup brown sugar or molasses and 1/2 cup cider vinegar.

4. Bring to boil and reduce heat. Simmer (do not boil) about 20 minutes per pound or until meat thermometer registers 170 degrees (vary time or temperature according to doneness desired). Usually ham is done when bones in hock pull or shake loose easily.

5. Remove from or turn off heat and allow ham to cool in the broth.

6. Remove ham from broth and skin cooled ham, and coat, glaze, or cover with black pepper and bake in 400° degree oven long enough to get golden brown. NOTE: Ham may be cooked in oven in deep pan or roaster with a couple of inches of water with top on (simmer, do not boil).




And who could resist a recipe like this?

Creamed Ham Deluxe


Ingredients:

1 Tbsp. ham fat, butter, or margarine
4 Tbsps. flour
1 Tbsp. chopped onion
2 1/2 cups milk
2 cups ground, cooked ham (Note: meat from hock may be used)

Preparation:
Place fat in heavy frying pan, add onion, and cook until onion is tender but not brown. Add ham, stir, and heat. Add flour, stir and cook about one minute. Add milk, 1/2 cup at a time, stirring constantly. Cook until mixture thickens. Serve on waffles, hot biscuits, corn sticks, or toast.


Got another country ham recipe? Click EasyEdit to share your serving suggestions and recipes featuring country ham.

]]>Culatello Recipeshttp://ham.wetpaint.com/page/Culatello+RecipesHamfanhttp://ham.wetpaint.com/page/Culatello+RecipesTue, 13 Jun 2006 00:21:09 CDTMario Batali's Pear Capriccio with Parmigiano-Reggiano and Culatello(from the Food Network)

Ingredients:

4 pears, perfectly ripe
1 wedge (~1/2 pound) Parmigiano-Reggiano cheese, sliced paper-thin by butcher
4 ounces Culatello or Prosciutto di Parma
1 lemon
4 ounces best quality extra virgin olive oil

Preparation:
Quarter pears and remove seeds. Slice pears into 1/8-inch slices and arrange in a circle on four plates. Using a vegetable peeler, shave long shards of Parmesan over the top of each plate. Arrange 2 slices of Culatello into the center of each plate like a flower. Squeeze lemon juice over each plate, drizzle with extra virgin olive oil and serve immediately.


Got another serving suggestion or recipe? Click EasyEdit to share it here.

]]>Culatellohttp://ham.wetpaint.com/page/CulatelloHamfanhttp://ham.wetpaint.com/page/CulatelloTue, 13 Jun 2006 00:06:49 CDTProsciutto di Parma is considered the prince of hams, then Culatello is the king.

In order to make a Culatello, master butchers use the largest muscle from the rear leg of the pig, thereby sacrificing a leg that might otherwise be turned into Prosciutto. This helps to explain Culatello’s cost and rarity—it can often sell for upwards of $25.00 a pound.

What are aficionados paying for? Silky rose-colored meat cured in the humid climate of Italy’s Po River valley, aged a minimum of 11 months. The boneless culatelli lose moisture as they cure, resulting in a pear-shaped final product with a sweet porky flavor.

Culatello boasts a “denomination of origin” that dictates how the ham is produced and prevents imposters from being sold. Urban delicatessens may sell domestically produced culatello, but most are a far cry from the real thing.

The Seattle salumeria Salumi, owned by Mario Batali’s father Armandino, currently makes a good domestic version, though it isn’t widely available. To inquire about availability, visit www.salumicuredmeats.com or call (206) 223-0817. If you live in Europe, you’ll have an easier time scoring the real thing—there are a number of websites that will ship to addresses in the EU.

Smuggling tricks abound, but it’s not unheard of for a culatelli to make it’s way west from Italy surrounded by dirty laundry intended to throw off charcuterie-sniffing airport security dogs.




]]>Finding Country Hamhttp://ham.wetpaint.com/page/Finding+Country+HamHamfanhttp://ham.wetpaint.com/page/Finding+Country+HamTue, 13 Jun 2006 00:00:56 CDT
In general, it’s best to buy country hams from reputable producers who follow the time-honored practices of ham-making. Notable purveyors include:

S. Wallace Edwards of Surry, Virginia offers a fine ham for purchase online (or call 800-222-4267).

The Kentucky producer Newsoms, presided over by “ham lady” Nancy Newsom Mahaffey, will send your ham with a certificate of authentication. They have produced country hams using the same family recipe for over 85 years.

Amber Brand Smithfield hams can be ordered online or over the phone at 1-800-628-2242.

See also:


]]>Country Hamhttp://ham.wetpaint.com/page/Country+HamHamfanhttp://ham.wetpaint.com/page/Country+HamMon, 12 Jun 2006 23:56:31 CDT
For ages country ham was considered food for country-folk and wasn’t considered a delicacy. Now, with the popularity of imported dry-cured hams, the country hams of the American Southeast are beginning to gain popularity and have come to be regarded as a domestic prosciutto, on par with the finest European offerings.

Like its European counterparts, the meat for dry-cured country hams comes from the rear leg of the pig, though country hams are smoked over hickory until they develop their signature flavor. Country ham is an acquired taste; the flavor is at once gamey, smoky, and intensely salty, and most hams require an overnight soaking in cold water prior to cooking in order to leach out some of the excess salt.

A country ham usually ages about a year, during which time it develops a thick coating of furry mold that imparts the unique flavor. Though historically country ham was made only from peanut-fed Southern hogs, now the diet of the average pig bound for ham is more varied.

Country ham lovers unite each year at the annual Marion County Country Ham Days, a Kentucky festival celebrating this artisanal creation. During the festivities, 6,000 pounds of dry-cured country ham are consumed. Country ham is also celebrated at the Boiled Peanuts website, a clearinghouse for Southern foods. Here, you can order country hams and ham “pâté,” a spread made from the cured meat.


See also:



]]>Black Forest Ham Recipeshttp://ham.wetpaint.com/page/Black+Forest+Ham+RecipesHamfanhttp://ham.wetpaint.com/page/Black+Forest+Ham+RecipesMon, 12 Jun 2006 23:53:22 CDTClick EasyEdit to add your Black Forest ham recipes.


White Asparagus with Black Forest Ham

(from GermanFoods.org)

Ingredients:

1 large ripe avocado
1/2 cup basic oil and vinegar dressing (see below)
4 ripe round or plum tomatoes, skinned
4 large, fresh basil leaves, torn in shreds
8 wafer-thin slices Black Forest ham
1 tablespoon chopped fresh chives
Sea salt and freshly ground pepper

Preparation:
Trim the bases of the asparagus and peel with a swivel vegetable peeler. Bring a large pan of salted water to the boil and drop in the spears. Simmer for 3 minutes only. Have a large bowl of iced water at the ready. Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into the iced water and leave for 5 minutes, then carefully drain in a colander. Slice the avocado and mix gently with a third of the dressing. Season well. Slice the tomatoes thinly and season. Allow to stand for 10 minutes then drizzle with another third of the dressing and mix in the basil. Arrange 2 slices of ham on four large plates. Divide the asparagus, tomato and avocado between the plates. Drizzle the last of the dressing over the asparagus and scatter with the chives. Season with coarsely ground black pepper and serve.

Basic Oil and Vinegar Dressing


This dressing is a good all-purpose recipe for green leaf, potato, pasta and mixed vegetable salads.

Ingredients:
1 cup rapeseed or vegetable oil (or 1/2 cup vegetable and 1/2 cup olive oil)
1/2 cup German white wine or German apple vinegar or half of each
1/2 teaspoon sea salt
1 teaspoon German mustard, sweet or medium hot
1 teaspoon German honey (optional)
1/4 teaspoon freshly ground pepper

Preparation:
Whisk together all the ingredients. Store refrigerated in a sealed jar. Whisk again just before serving.






Rösti with Black Forest Ham and Chives

(from Epicurious.com)

Ingredients:

6 tablespoons (3/4 stick) butter
3/4 cup chopped onion
1 1/4 pounds russet potatoes, peeled, coarsely grated
1/2 cup 1/4-inch cubes Black Forest ham or other smoked ham
1/4 cup chopped fresh chives
2 large eggs

Preparation:
Preheat oven to 425°F. Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion; sauté 5 minutes. Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use). Stir onion mixture, ham, and chives into potatoes.

Melt 2 tablespoons butter in same skillet over high heat. Add potato mixture. Using spatula, press mixture to even thickness, covering skillet bottom completely. Cook 2 minutes. Reduce heat to medium-high. Cook until potato cake is golden on bottom, about 7 minutes. Loosen cake; slide out onto large plate or rimless baking sheet. Turn skillet upside down atop cake. Invert skillet and plate, dropping cake back into skillet. Cook cake until golden on bottom, about 7 minutes. Place skillet in oven. Bake until Rösti is crisp, about 7 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.

Cut Rösti into 4 wedges. Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg.

Makes 2 servings


Got a better way to enjoy Black Forest ham? Click the EasyEdit button to share your recipes and serving suggestions here.

]]>Black Forest Hamhttp://ham.wetpaint.com/page/Black+Forest+HamHamfanhttp://ham.wetpaint.com/page/Black+Forest+HamMon, 12 Jun 2006 23:43:09 CDTBeef Blood, That's the Secret ...
With its signature blood-red color and deep, smoky flavor, Germany’s Black Forest ham is a distinctive dry-cured ham. Black Forest ham is made from the knuckle of the rear leg of the pig, which is boned, cured with juniper and salt, then smoked and aged for six months.

Production of the ham is dictated by regional stipulations, which control everything from the region where the ham can be produced to the precise curing and aging processes. The air-dried ham reaches perfection in the moist climate of Northern Germany, and the resulting meat has a rich, hearty flavor. Some producers dip their curing hams into beef blood, which gives the meat its signature color.

Some wet-cured hams are referred to by the Black Forest name, but these bear no resemblance to the authentic German product. Buyer beware: a traditional Black Forest ham is dense, dark blackish red, and strongly flavored. To be sure you are getting the genuine article, ask to see the packaging—authentic Black Forest ham will be marked with its place of origin.

Because Black Forest ham has a robust flavor, it’s best when sliced very thin, and accompanied by a fine German beer. Black Forest ham also makes its way into dozens of traditional German recipes.

Black Forest ham can be ordered online at GermanDeli.com, though it’s frequently available in better delis. Take care to specify that you want authentic German Black Forest ham rather than the more widely available wet-cured variety.

Have a great recipe that calls for Black Forest ham? Look here!



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