Endives aux Gratin with Ham

• 4 tb olive or vegetable oil
• 8 whole heads Belgian endive cored
• ¼ cup chopped green bell pepper
• ¼ cup chopped red bell pepper
• 1 tablespoon flour
• ½ cup grated Gouda or Jarlsberg or other mild nutty cheese
• 2 tb grated Parmesan Cheese
• Salt and pepper to taste
• 8 slices of Ardennes ham (or Black Forest ham)
• Chopped parsley

Preheat the oven to 350 degrees. In a frying pan, lightly sauté the endives, remove them from the pan and set aside. Add the red and green pepper to the oil and lightly sauté them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sautéed red and green peppers. Place the sautéed Belgian endives in an oven proof casserole. Wrap each endive in a slice of ham. Cover with the cheese sauce and place in a 350 degree F oven for about 20 minutes or until the sauce is bubble and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with parsley and serve hot.

Accompany with a Witkap Tripel whose fruity honeyish notes beautifully complement this dish.

From The Belgian Endive Marketing Board

Ham and Asparagus Quiche

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Snap the tough ends off the asparagus before cooking them.

• 8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)
• 2 large eggs
• 2 large egg yolks
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1/2 teaspoon table salt
• 1/2 teaspoon ground white pepper
• pinch fresh grated nutmeg
• 4 ounces deli-style baked ham , cut into 1/4-inch dice
• 1 9-inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

1. Adjust oven rack to center position and heat oven to 375 degrees. Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except ham in medium bowl.

2. Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

Serves 8

from Cook's Illustrated

Pineapple Glazed Ham

• 1 smoked bone-in Virginia ham (14 to 16 pounds)
• 4 cups pineapple juice
• 1-inch piece fresh ginger, peeled and sliced
• 4 cloves of garlic, peeled and smashed
• 12 to 16 whole cloves
• 1/4 cup Dijon mustard
• 1 cup light-brown sugar
• About 10 pineapple rings
• About 10 maraschino cherries

1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.

2. Preheat the oven to 350°F.

3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.

4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.

5. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

6. Bake for 1 1/2 hours, basting every 15 minutes.

7.When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.

Per serving (based on 10): 651 calories, 43g carbohydrates, 72g protein, 20g fat, 180mg cholesterol.

Makes 8 to 10 servings.

Ham and Acorn Squash Skillet Dinner

• 1 medium acorn squash*
• 1 pound cooked ham, finely chopped
• 1 egg, lightly beaten
• 1/2 cup soft bread crumbs
• 1/4 cup finely chopped sweet onion
• 2 tablespoons prepared mustard
• 1 tablespoon vegetable or olive oil
• Salt and pepper to taste
• 1/2 cup brown sugar
• 2 tablespoons butter, softened

Slice the acorn squash across the ribs into 6 rings. Cut each ring in half. Set aside.

Combine ham, egg, bread crumbs, sweet onion, and mustard. Form into 6 patties.

Heat a heavy pan over medium-high heat. Add the oil and brown the ham patties on both sides. Remove and set aside.

Season the acorn squash with salt and pepper and return to the same skillet, along with 3 tablespoons water. Combine brown sugar and butter and distribute evenly over the acorn squash. Cover and simmer over low heat 15 to 20 minutes until tender.

Uncover and return the ham patties to the skillet. Cook an additional 5 minutes, basting often with pan juices.

*If acorn squash is not in season, try substituting sweet potatoes.

Yield: 6 servings

Open-Face Ham, Cheddar, and Apple Butter Sandwiches

• 3 ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread
• 2 tablespoons olive oil
• 6 tablespoons apple butter
• 4 tablespoons Dijon mustard
• 1 1/4 pounds Black Forest ham, thinly sliced
• 12 ounces extra-sharp white cheddar cheese, sliced
• 1 bunch fresh chives, chopped

Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

Yield: 6 servings

Baked Grits with Ham, Wild Mushrooms, and Parmesan

• 4 3/4 cups water
• 1 teaspoon salt
• 1 cup corn grits*
• 3/4 cup grated Parmesan cheese (about 3 ounces)
• 1/2 cup (packed) grated white cheddar cheese (about 2 ounces)
• 4 tablespoons (1/2 stick) butter
• 1 large egg
• 4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced
• 1/2 cup matchstick-size strips country ham
• 2 tablespoons minced shallot
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 2 tablespoons minced fresh thyme

Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 4 3/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.

Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and saute until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.

Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.

*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.

Yield: 6 servings

Fettuccini with Country Ham and Vegetables

• 1 small carrot, peeled, cut into matchstick-size strips
• 24 asparagus spears, trimmed cut into 2-inch pieces
• 12 ounces fettuccine
• 2 teaspoons vegetable oil
• 1 cup thinly sliced leeks (white and pale green parts only)
• 1 small yellow bell pepper, cut into matchstick-size strips
• 1 cup half and half
• 1 cup chicken broth
• 2 teaspoons corn starch
• 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
• 2/3 cup diced country ham
• Additional grated Parmesan cheese

Steam vegetables. Add pasta to boiling water and cook until just tender but still firm to bite, stirring occasionally. Drain pasta. Return to same pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add leeks and bell pepper; saute 2 minutes. Add half and half, chicken broth, and corn starch slurry and simmer until slightly thickened, about 5 minutes. Mix in 1/2 cup grated Parmesan cheese and country ham.

Add carrot and asparagus pieces to sauce. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat evenly. Divide pasta among 4 plates. Garnish with asparagus tips. Serve, passing additional Parmesan separately.

Yield: 4 servings

Ham and Sweet Potato Hash

• 4 tablespoons olive oil, divided
• 2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)
• 2 cups 1/2-inch cubes ham
• 1 large white onion, chopped (about 1 1/2 cups)
• 1/4 cup Dijon mustard with horseradish
• 2 cups coarsely chopped watercress tops plus 4 sprigs for garnish (or spinach)
• 4 large eggs

Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.

Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.

Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

Yield: 4 servings

Fettuccini with Ham and Napa Cabbage

• 1/2 pound fettuccine
• 1 onion, chopped
• 2 cups chopped Napa cabbage
• 1 tablespoon vegetable oil
• 1/4 pound cooked ham, chopped
• 1/2 teaspoon caraway seeds
• 1/3 cup heavy cream

In a large saucepan of salted boiling water cook the fettuccine until it is al dente, reserve 1/2 cup of the cooking water, and drain the pasta well. While the pasta is cooking, in a heavy skillet cook the onion and the cabbage in the oil over moderate heat, stirring, until the vegetables are golden, stir in the ham and the caraway seeds, and cook the mixture, stirring occasionally, for 2 minutes, or until the cabbage is tender. Add the cream and simmer the mixture for 1 minute. In a large bowl toss together the fettuccine, the ham mixture, and salt and pepper to taste and add enough of the reserved cooking water to thin the sauce to the desired consistency.

Yield: 2 servings

Ham Jambalaya

• 3/4 cup brown rice
• 1 1/2 cups chicken broth
• 3 tablespoons olive oil
• 2 large onions, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 large garlic cloves, chopped
• 1 28-ounce can ready-cut tomatoes
• 2 cups diced ham
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Cook brown rice in chicken broth.

Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Cover pot. Reduce heat to medium-low; simmer about 15 minutes. Add rice and simmer, covered, 10 minutes more.

Season with salt and pepper.

optional additions: chicken, sausage, shrimp

6 servings

from Epicurious

Pasta with Caramelized Onions, Cabbage, and Smoked Ham

• 4 bacon slices
• vegetable oil
• 2 pounds onions, thinly sliced
• 1/2 teaspoon caraway seeds or fennel seeds
• 4 cups thinly sliced green cabbage (about 1/4 small head)
• 1 1/2 cups diced smoked ham (such as Black Forest; about 8 ounces)
• 3/4 pound fusilli or rotini pasta
• 1/3 cup grated Parmesan cheese
• 1/2 cup (about) canned beef broth

Cook bacon in heavy large skillet over medium-high heat until bacon is brown and crisp. Transfer bacon to paper towel and drain. Crumble bacon. Measure drippings from skillet; add enough vegetable oil to measure 1/4 cup and return mixture to skillet. Add onions and caraway seeds and sauté until onions are dark brown, about 25 minutes. Add cabbage and ham and sauté until cabbage wilts, about 8 minutes.

Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.

Add bacon, onion mixture, and cheese to pasta. Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes. Season pasta to taste with salt and pepper and serve.

Yeild: 4 servings

Epicurious

Ham, Fontina, and Spinach Bread Pudding

• 1 large baguette (about 3/4 lb)
• 1/2 stick unsalted butter, melted
• 2 onions, chopped
• 2 tablespoons olive oil
• 1 lb cooked ham, cut into 1/2-inch cubes
• 4 large eggs
• 1 qt whole milk
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 6 cups spinach leaves (about 1 bunch), coarsely chopped
• 3/4 lb Fontina cheese, grated or swiss cheese and smoked gouda

Preheat broiler.

Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Cut into crouton-sized chunks. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side. (Buttering and toasting bread step can be omitted if short on time.)

Preheat oven to 350F.

Saute onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and saute, stirring occasionally, until ham is lightly browned.

Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow, buttered 3-quart casserole. Add any remaining egg mixture.

Tuck spinach, ham, and cheese amidst bread. Bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

Cook's note: Bread pudding can be assembled 1 day ahead and chilled, covered. Increase baking time to 1 hour and 10 minutes if bread pudding is cold when put in oven, and cover top with foil after 45 minutes to prevent overbrowning.

Serve with a sliced fennel bulb and apple, minced shallots with celery and roasted walnut salad.

Makes 6 servings