'Ham' tag - FineCooking.com

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tag: Ham

  • Ham, Sweet Ham
    Ham, Sweet Ham

    Two ways to cook a super-juicy ham for Easter or your next gathering, plus shopping and carving tips, and tasty recipes for leftovers.

  • country ham
    country ham

    A country ham is the hind leg of a pig, cured in salt, brown sugar, and seasonings, often (but not always) smoked, then left to age in a dry environment for months.

  • Green Bean and Potato Salad with Walnuts, Figs and Prosciutto
    Green Bean and Potato Salad with Walnuts, Figs and Prosciutto

    Another gorgeous summer salad from Thomas Keller's Ad Hoc at Home

  • Potato Soup

    This recipe is very simple and is my ultimate comfort food. When I miss home or feel a little under the weather, I usually whip up myself a nice pot of potato soup and enjoy it. This recipe is not...

  • Croque Madames

    Fine Cooking's Croque Madame, with béchamel sauce enhanced by brandy, Worcestershire sauce and fresh thyme, was too tempting to pass up for an impromptu Sunday morning brunch.

  • Cook the Issue 2010: Croque-Madame Sanwiches

    This sandwich has a wonderful combination of flavors. I love the bechamel (includes brandy, Worcestershire, thyme, and nutmeg) in combination with the ham and Gruyere. See my full review at: The Mom...

  • Aged Kentucky Ham

    Nancy Newsom’s robust prosciutto-style bone-in hams are cured with salt, brown sugar, and hickory smoke, and then aged for 12 months.

  • How to Carve a Ham

    The Fresh Ham with Rosemary, Garlic, and Lemon in FC#108 is an impressive-looking roast, so you’ll want carve it at the table for the maximum wow-factor. In this post, Bruce Weinstein and Mark Scarbrough show you how to carve a ham like an expert.

  • Cookbook Giveaway - Pig: King of the Southern Table

    From snout to shoulder and hock to tail, award-winning author James Villas leaves none of the noble hog unrelished in his new book, Pig. Read the review, check out three excerpted recipes, and learn how you can win a copy of Pig for yourself.

  • Croque Madame Eggs With Rosemary Potatoes

    I would officially call this the “deconstructed” croque madame for the slow cooker. Add in rosemary potatoes and you have a gourmet brunch, lunch, or dinner waiting to happen. The ricotta cheese, gruyere, ham, and Dijon mustard create incredibly delicious and fluffy eggs. Seriously good. I’m not kidding. And somehow the magic of the slow cooker actually infuses rosemary into the potatoes. Beats a quiche any day! Bon appétit!

  • Ham: An Obsession with the Hindquarter

    In this witty ode to pork’s most-beloved primal cut, Mark Scarbrough and Bruce Weinstein obsess upon ham of every ilk. There are more than 100 tempting recipes to choose from, and you’re going to want to try them all.

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