All families have traditions for their holiday celebration they look forward to year round. Dietz & Watson® offers a wide assortment of holiday hams prefect for every table from their Chef Carved to a Black Forest Spiral Cut & many more, all fully cooked, just heat & bring to the table. Of course, everyone knows the best part of a holiday is gathering around the table with friends & family. Chef Staib has created some easy to make & fun recipes for you & your family to keep the celebration going after dinner has finished!
3 tablespoons butter
3 ounces Dietz & Watson® Chef Carved Ham, cubed
1 teaspoon garlic, finely chopped
1 tablespoon yellow onion, finely chopped
3 tablespoons green bell pepper, finely chopped
Salt and freshly ground white pepper to taste
3 extra large eggs
Pinch of salt and freshly ground white pepper
2 ounces Dietz & Watson® New York White Cheddar, sliced into strips
1 cup fresh baby spinach
1. In a small skillet, heat 1 tablespoon of the butter over medium heat and add the ham, cooking until warmed through. Remove, place in a small mixing bowl.
2. To the same skillet add the garlic and cook until golden. Toss in the onion and pepper cooking until any liquid they release has evaporated. Remove and combine with the ham.
3. In a small bowl whisk together the eggs, salt and pepper. Melt one tablespoon butter in a 10-inch nonstick skillet over medium heat.
4. Pour in the egg mixture and tip the skillet to coat evenly with the egg.
5. As the eggs cook periodically tilt the skillet, lifting the cooked portion to allow the uncooked egg mixture to slide beneath.
6. Once the eggs are cooked, but the surface is still shiny, layer the ham and vegetables.
7. In a separate skillet, melt the last tablespoon of butter add the spinach cooking until wilted.
8. Slide the omelet out of the pan, filling side first, onto a warm plate. While sliding the omelet out of the pen, lift up the pan to tip the plain side over the filling. Top with the cheese strips in a lattice pattern. Cut through the top layer of the omelet lengthwise & top with the sautéed spinach & serve immediately. Serve with home fries.
Curried Ham, Cheese & Rice Salad
Serves 6 to 8
1 medium onion, finely chopped
2 ribs celery, finely diced
1 carrot, peeled and diced
4 button mushrooms, sliced
2 tablespoons unsalted butter
2 cups long-grain white rice
4 cups (1 quart) chicken stock
2 tablespoons curry powder
1 bay leaf
2 Granny Smith apples
Juice of 1 lemon
1 pineapple, peeled, cored and cubed
1 ½ pounds Dietz & Watson® Chef Carved Ham, cut into small cubes
1 pound Dietz & Watson® New York Cheddar, cut into small cubes
2 tablespoons mango chutney
¼ cup sour cream
1 tablespoon Worcestershire Sauce
1 tablespoon chopped fresh parsley
Salt and freshly ground white pepper, to taste
Hollowed-out pineapples, for serving
1. Preheat the oven to 400°F.
2. In a large sauté pan, cook the onion, celery, carrot and mushrooms in 1 tablespoon of the butter for 3 to 5 minutes, until the onions are translucent.
3. In a deep ovenproof dish, combine the sautéed vegetables, the remaining 1 tablespoon butter, rice, chicken stock, 1 tablespoon of the curry powder and bay leaf.
4. Cover with a lid or aluminum foil and bake for 40 minutes.
5. Remove from the oven and set aside to cool completely to room temperature. Place into a large mixing bowl.
6. Cut the Granny Smith apples into small cubes and place in a separate mixing bowl. Sprinkle with the lemon juice so they don’t turn brown.
7. Cut the bananas into cubes and add to the apples. Toss gently to coat with the lemon juice.
8. Add the apples and bananas to the rice. Add the pineapple, ham cubes, cheese, mango chutney, sour cream, Worcestershire sauce, parsley and remaining 1 tablespoon of curry powder, and toss gently to coat.
9. Season with the salt and white pepper and toss gently to coat.
10. Serve in hollowed-out pineapples.
Chef’s Note: This is a great way to use up ham left over from the holidays, and certainly more interesting than the typical ham sandwich!
For more information, visit: www.citytavern.com.