Best Baked Fresh Ham Sandwiches With Fried Pickles And Cajun Aioli Recipes

DEVILED HAM AND PICKLE SANDWICHES

Steps:

• Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
• Make sandwiches with ham mixture, pickles, onion, and bread.

BAKED FRESH HAM: BUZHENINA

Steps:

• Preheat the oven to 450 degrees F.
• With a sharp knife score the fat of the ham in a diamond pattern. Rub generously with salt and pepper. Mix together the mustard and brown sugar and spread all over the ham.
• Set the ham on a rack in a roasting pan, fat-side up, add 1 cup of the beer and 1 cup of the apple cider, the cloves and the bay leaves, and roast for 20 minutes.
• Reduce the oven temperature to 325 degrees F. degrees and continue roasting, basting occasionally with the pan juices, until a meat thermometer inserted diagonally into the thickest part of the ham registers 155 degrees F. about 3 1/2 to 4 hours. As the ham roasts, replenish the beer and the cider in the pan. If the top of the ham brown too much, cover it loosely with foil.
• Remove the ham from the oven and let stand, covered loosely with foil, for about 30 to 40 minutes, during which time the internal temperature will rise. Carve the ham into thin slices and serve with the pears.

FRIED PICKLES WITH CAJUN AIOLI

Steps:

• For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
• For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
• Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
• Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

BAKED HAM SANDWICHES

Steps:

• In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil. , Bake at 350° for 6-10 minutes or until cheese is melted. Freeze option: Freeze unbaked sandwiches up to 2 months. To use, preheat oven to 350°. Bake 30-35 minutes or until cheese is melted.

BAKED FRESH HAM

Steps:

• Preheat the oven to 400 degrees.
• It is not essential, but you will ease carving the ham after cooking if you run a knife around the contour of the hip bone on the underside of the ham. Run the knife down deep around the bone, but do not remove the bone now. It will be removed after cooking
• In a mixing bowl, blend the salt, pepper, cumin, garlic, sage and oil.
• Place the ham on a flat surface with the rind side up. With a boning knife, make 1/4-inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals.
• Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture.
• Place the ham in the oven. Bake for 45 minutes and reduce the oven heat to 375 degrees. Bake for 45 minutes more, basting occasionally. Add the onion, carrots, celery and bay leaf. Cover with foil and reduce the heat to 350 degrees. Bake for 2 hours, basting occasionally. Add the chicken broth and continue cooking for 1 more hour. The internal temperature should be about 165 degrees. Two bones will protrude from the shank (the small end), one large and one small. If the small upper bone can be removed with a slight pull, it is an indication that the ham is cooked.
• Remove the ham from the pan, cover with foil and keep warm. Skim off the fat from the gravy with a large spoon. Strain the gravy with a strainer. Let the ham rest for at least half an hour before carving.
• To carve, run the carving knife under the rind, remove it and cut away excess fat. With the ham fat side up make a perpendicular cut down to the bone about 3 inches from the shank end and carve in thin, long slices on the bias. Serve with hot gravy.