Dietz & Watson Featuring Chef Staib

Chef Staib demonstrated a really delicious honey ginger porter glaze and shared with us a delicious ham and cheddar corn muffin recipe.

These recipes are perfect of Easter celebrations any time of the day, whether it’s brunch for a crowd or a small family dinner, Dietz & Watson ham makes getting the holiday dishes done faster and easier.

The corn muffins are a twist on an old favorite and have just a bit of bite with the garlic and scallions. The honey ginger porter glaze makes the already-delicious ham even sweeter and more savory for the special holiday. Using the prebaked ham makes the recipe come together very quickly, leaving you more time to spend with family.

For more information on Dietz and Watson and Chef Staib please visit: http://www.dietzandwatson.com/ and http://www.staib.com/

Prosciutto wrapped asparagus
Ham and cheddar corn muffins
Honey ginger porter glaze with all natural ham

Ham and Cheddar Corn Muffins
Servings—12

Ingredients
2 packages of your favorite corn muffin mix
1 cup finely diced Dietz & Watson Uncured Classic Dinner Ham
1/2 cup Dietz & Watson NY State Garlic Cheddar
1/4 cup finely chopped chives or scallion greens

How To Make
Heat the oven to 375°. Coat a 12 cup muffin pan with cooking spray.
In a large bowl, prepare muffin batter as directed.
Fold in the ham, cheese, and chives or scallions.
Spoon the batter into the prepared cups, filling each three-quarter full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag up to three months.

Honey ginger porter glaze with all natural ham
Recipe by Chef Walter Staib
Makes 1 cup glaze

Ingredients
2 cups Yards Brew Company George Washington Porter
½ cup honey
1 tablespoon molasses
1 teaspoon nutmeg, ground
1 teaspoon allspice, ground
1 teaspoon ginger, ground
½ teaspoon cinnamon, ground
¼ teaspoon clove, ground
1 tablespoon cornstarch
1tablespoon cool water

How To Make
Bring porter, honey, molasses and spices to a boil over low heat. Let simmer and reduce by half. In a small bowl, combine cornstarch and water. Stir to make a slurry. With porter mixture simmering, slowly stir while pouring in cornstarch mixture. Bring to a boil and remove from heat. Let cool and then use on ham.

 

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