Tag Archives: Easter Ham

Ham and Pea Gnocchi with Basil Parm Cream Sauce

Ham and Pea Gnocchi with Basil Parm Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ham and Pea Gnocchi with Basil Parm Cream Sauce

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The other night I needed a quick dinner so went to the fridge and freezer and decided on whipping up gnocchi dish and wanted to go on the creamy side with the sauce over tomato based. I took a ham steak that I had on deck for breakfast and diced it up. For the sauce, I had some Parmesan cheese and Basil Pesto so I had the salty and savory covered and thought by using peas to pop it with some sweetness.

It turned out as a great and rich dish that satisfies on a cold winter night. You could treat this as a soup/stew and pair it with a sandwich or even as a side that could replace elevate a mac and cheese type side.

I do apologize that I have been lazy with my photos. I have two or three more posts that you will have to suffer through and then I will take a little more time to make them more representative of how they taste.

Ingredients:
Trader Joe’s package of gnocchi
1 ham steak (diced)
4 cloves of garlic (minced)
1-2 tbs of Basil Pesto
1 cup of milk
1 tbs of butter
1 tbs of flour
1 cup of fine grated Parmesan Cheese
1 cup of frozen peas

Directions:
1. I started off by dicing my ham steak and putting it in a pot on medium low heat. At the same time that is cooking get another pot boiling for you gnocchi.

2. When the ham takes on some color I added the flour and butter to make a small rue. When the flour turned light brown took the heat down to low and added the garlic and pesto. Cooked it for about a minute to remove some of the bite from the garlic. Then slowly added the milk. IMG_0912

3. Keep some of the pasta water to thin your sauce if it happens to be too thick. Add the gnocchi, peas and grated Parmesan cheese to the sauce and stir it up until everything is coated. I put a dollop of the basil pesto to finish it off. IMG_0920

Peach Bourbon Glazed Baked Ham

Peach Bourbon Glazed Baked Ham

  • Servings: 12-40
  • Difficulty: easy
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Peach Bourbon Glazed Baked Ham</stronIMG_9821</aIMG_9837>g>

Easter Ham has many glaze options out there. For mine I adapted Ina Garten’s Baked Virginia Ham recipe. As far as glazes go you can pretty much impart just about any fruit of your tastes. He uses Mango chutney which I like but I decide to use a Peach Jam I received as a Christmas gift. I also added a little jalapeno jelly with a shot of bourbon. I almost went with the Hot Mango Chutney but decided to use what I had on hand… Next time.

As with any glaze you want to cover the ham and work some into the spirals. I like those black caramelized bits. It almost turns into a sweet ham jerky. With the tender and moist ham towards the bone.

Ingredients:
1 spiral cut smoked ham (bone in) (14 lbs)
6 cloves of minced garlic
1/2 cup of Dijon mustard
1 cup of brown sugar
1/4 cup of orange juice
7 oz of Peach Jam
2 tbs of Red Jalapeno Jelly
2 tbs of Bourbon
Zest of 1 orange

Directions:
1. Preheat the oven to 350 degrees. In a sauce pan I added all the ingredients and brought it to simmer/boil to meld and tighten up. Cooked it for about 5 minutes and then remove from the heat to cool before putting it on your ham.

2. Glaze your ham with the sauce. working it into the spirals. Add a cup of water to your roasting pan. Put in the oven for about an hour. Every 20 minutes or so re-glaze the ham and add more water. If you don’t add water by the end you will have burnt sugar on the bottom of your pan. So it reduces and you add water to keep it consistent.

Basically cook until warmed through. You can serve warm or at room temperature. If you don’t want the glaze to blacken in places you can cover with foil or lightly tent it with foil.
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