This was going to be my entry for the Throw Down, but weather wouldn’t let me use my smoker . . . so now it’s a Thread, works great in a Cast Iron. PLEASE IGNORE THE OINK!!!!
I know that spiraled ham is not not always the most popular here, but my wife likes them sometimes and as a result, so do I. I was looking for a creative way to use some of the ham leftovers, beyond my favorite split pea soup, and came across a recipe that looked pretty cool and modified a tiny bit. It made for a very hearty side dish, Breakfast, then a side dish again for next diner, then breakfast again. Picture heavy as usual:
Using a mandolin thin slice 4-5 peeled russet potatoes.
Buttered up a CI and put a layer of a sliced potatoes around the outside edge, then filled out the inside with slices. (2 layers for bottom may have been better).
Then top first layer of potatoes with cheddar cheese and some Gruyère cheese, then a layer of ham. Repeated this process 3 times (or as much as your pan can hold!), but last layer should be that awesome cheese!
Cover with greased aluminum foil and cook for 45 minutes at 375, I had to use an oven, but some nice apple or hickory would have been an awesome additional flavor!.
After roughly 45 minutes remove the pan and increase the cooking chamber temp to 400. In a medium bowl, combine 2 Tablespoons of flour, 2 Cloves fresh minced garlic, .25 Cup Parmesan, dash of salt, pinch of pepper and mix well. Then slowly add in 1 cup heavy cream into the bowl. Uncover the skillet and pour the cream mixture over potatoes, spreading evenly. At this point I minced an additional garlic clove and sprinkled over the top after the cream had settled.
Back in and cook uncovered at 400 for another 15 minutes or until the cheese is melted and golden brown/crispy on the edges. Pull, cool for at least 30 minutes, then slice and serve.
IGNORE THE OINK
We had this as a side, shoring up Baked Brussel Sprouts with hollandaise sauce, an some gifted Filet Minion smothered in red wine reduced shrooms and onion. Pretty filling meal, definitely took the belt out a notch on this one. This is an awesome hearty side, but be warned, very rich and filling.
Thank you for your time! Happy 2020! Wait 2022?
I know that spiraled ham is not not always the most popular here, but my wife likes them sometimes and as a result, so do I. I was looking for a creative way to use some of the ham leftovers, beyond my favorite split pea soup, and came across a recipe that looked pretty cool and modified a tiny bit. It made for a very hearty side dish, Breakfast, then a side dish again for next diner, then breakfast again. Picture heavy as usual:
Using a mandolin thin slice 4-5 peeled russet potatoes.
Buttered up a CI and put a layer of a sliced potatoes around the outside edge, then filled out the inside with slices. (2 layers for bottom may have been better).
Then top first layer of potatoes with cheddar cheese and some Gruyère cheese, then a layer of ham. Repeated this process 3 times (or as much as your pan can hold!), but last layer should be that awesome cheese!
Cover with greased aluminum foil and cook for 45 minutes at 375, I had to use an oven, but some nice apple or hickory would have been an awesome additional flavor!.
After roughly 45 minutes remove the pan and increase the cooking chamber temp to 400. In a medium bowl, combine 2 Tablespoons of flour, 2 Cloves fresh minced garlic, .25 Cup Parmesan, dash of salt, pinch of pepper and mix well. Then slowly add in 1 cup heavy cream into the bowl. Uncover the skillet and pour the cream mixture over potatoes, spreading evenly. At this point I minced an additional garlic clove and sprinkled over the top after the cream had settled.
Back in and cook uncovered at 400 for another 15 minutes or until the cheese is melted and golden brown/crispy on the edges. Pull, cool for at least 30 minutes, then slice and serve.
IGNORE THE OINK
We had this as a side, shoring up Baked Brussel Sprouts with hollandaise sauce, an some gifted Filet Minion smothered in red wine reduced shrooms and onion. Pretty filling meal, definitely took the belt out a notch on this one. This is an awesome hearty side, but be warned, very rich and filling.
Thank you for your time! Happy 2020! Wait 2022?
