Broiled Ham Steak with a Sweet & Spicy Rosemary Glaze

• 3/4 to 1 lb. ham steak, 1/2 to 3/4 inch thick
• 1/3 cup orange marmalade
• 1 Tbs. cider vinegar
• 1-1/2 tsp. chopped fresh rosemary
• 1/2 tsp. dry mustard
• 1/2 tsp. soy sauce
• Pinch crushed red chile flakes

Arrange an oven rack so a broiler pan will be able to sit 2 to 3 inches away from the element and heat the broiler on high (or prepare a hot charcoal or gas grill fire).

Pat the ham steak dry with paper towels and set on the broiler pan (or on a plate for transferring to the grill). In a small saucepan, combine the marmalade, vinegar, rosemary, mustard, soy sauce, and chile flakes. Bring to a simmer over medium heat and cook, whisking to combine, for 2 to 3 minutes. Keep warm. Brush one side of the ham with the glaze and broil (or grill) until the glaze is bubbling and browned, 4 to 5 minutes. Flip, brush on the remaining glaze, and cook the other side for another 4 to 5 minutes. Serve immediately.

Orecchiette with Ham and Peas in Cheese Sauce

In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.

• 1 lb. orecchiette or other small shell pasta 
• Kosher salt
• 1/2 cup unsalted butter, more for the dish 
• 1 large shallot, finely diced (about 1/4 cup) 
• 1/4 cup unbleached all-purpose flour
• 3 cups whole milk, warmed
• 2 cups freshly grated Grana Padano
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1/4 tsp. Tabasco
• 3/4 lb. ham steak, cut into 1/2-inch dice
• 2 cups frozen peas, thawed
• 1/2 cup coarse fresh breadcrumbs
• 1 Tbs. olive oil

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9x13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pasta to the pot.

Meanwhile, for the cheese sauce, melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until it softens and becomes translucent, about 3 minutes. Add the flour and cook, stirring, until it turns golden and smells nutty, about 1 minute. Whisk in the milk in a slow, steady stream, and cook, whisking occasionally to avoid sticking on the bottom of the pan, until the mixture thickens, about 10 minutes. Remove from the heat and stir in all but 1/2 cup of Grana Padano, the thyme, 1-1/2 tsp. black pepper, 1/2 tsp. salt, and the Tabasco. Stir the ham and peas into the sauce; taste and add more salt and pepper if needed.

Stir 1/4 cup of the pasta water into the béchamel so it loosens a bit and then toss with the pasta in the pasta pot. Add more pasta water as needed. Transfer to the prepared baking dish. In a small bowl, mix the breadcrumbs, olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper with the remaining 1/2 cup cheese, and sprinkle over the pasta. Bake the pasta until it bubbles and browns around the edges, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Sweet Potato, Ham, and Goat Cheese Salad

Sweet potatoes and maple-glazed ham give this main-dish salad a chunky texture and sweet-salty flavor profile. Look for high-quality, all-natural ham steak for the best flavor and texture.

• 1 medium yellow onion, halved lengthwise and cut into 1/2-inch wedges
• 1 medium sweet potato, peeled and cut into 1/4-inch rounds
• 1/2 cup extra-virgin olive oil
• 1-1/4 tsp. chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 3/4 lb. ham steak (preferably “ham with natural juices”), cut into 3/4-inch cubes (2 cups)
• 2 Tbs. pure maple syrup
• 2 Tbs. balsamic vinegar
• 5 oz. mesclun salad mix
• 4 oz. fresh goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 450°F. Line a rimmed baking sheet with foil. On the baking sheet, toss the onion, sweet potato, 2 Tbs. of the oil, 1 tsp. of the rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and spread in a single layer. Roast until the vegetables start to become tender, about 15 minutes.

In a small bowl, toss the ham with the maple syrup. Push the vegetables on the baking sheet aside to make room for the ham and bake until the ham and onions are browned in places, about 10 minutes.

Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil with the vinegar, the remaining 1/4 tsp. rosemary, and 1/4 tsp. each salt and pepper. In a large bowl, toss the mesclun with 1/4 cup of the vinaigrette. Season to taste with salt and pepper.

Divide the mesclun among 4 plates. Top with the roasted vegetables and ham. Sprinkle each salad with some of the goat cheese. Drizzle with the remaining vinaigrette and serve.

Potato & Ham Hash

I enjoy this hash on its own often right out of the pan—but a couple of fried eggs go well, too.

• 1-1/4 lb. unpeeled Yukon Gold or other yellow potatoes, cut into small pieces (about 1/2-inch square)
• Kosher salt
• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1 medium onion, roughly cut into 1/2-inch dice
• 1 small green bell pepper, roughly cut into 1/2-inch dice
• 3 oz. thinly sliced country ham or other good-quality ham or domestic prosciutto, roughly chopped into 1/2-inch squares or slivers
• 2 cloves garlic, finely chopped
• Freshly ground black pepper
• 1 to 2 Tbs. chopped fresh flat-leaf parsley

Put the potatoes in a large saucepan with enough water to cover by at least 1 inch. Add 1 Tbs. salt. Bring to a boil, reduce to a rapid simmer, and cook until the potatoes are tender all the way through, 5 to 8 minutes. Drain well in a colander and let sit.

Meanwhile, in a large nonstick skillet over medium-high heat, heat 1 Tbs. of the butter and 1 Tbs. of the olive oil. When the butter is melted and the pan is hot, add the onion and green pepper and sauté, stirring frequently, until the vegetables are soft and the onions are well browned, about 8 minutes. Push the vegetables to one side and add the ham. Leave the ham alone in the pan for a few minutes. When it begins to turn crisp, add the garlic and stir all the ingredients together. Continue cooking until the garlic is fragrant and begins to soften, 1 to 2 minutes. Transfer the mixture to a bowl.

Heat the remaining 1 Tbs. butter and 1 Tbs. olive oil in the pan over medium-high heat. Add the drained potatoes, distributing them in one layer if possible. Let the potatoes sit undisturbed to brown, about 5 minutes. Meanwhile, sprinkle 1/2 tsp. salt over the potatoes. Return the onion and pepper mixture to the pan and mix it into the potatoes. Cook the hash for another 3 to 5 minutes. As it cooks, alternately fold the mixture over onto itself and mash it together with a metal spatula, letting it sit for periods of about 30 seconds in the pan to brown.

Mash the hash just enough so that it holds together but the potatoes are still in discernible pieces. Grind a generous amount of fresh black pepper (8 to 10 grinds) over the hash and fold it in. Remove the pan from the heat, add the parsley, and serve.

Fried Ham with Redeye Gravy

To make this southern classic, you simply fry slices of ham and then deglaze the pan with coffee to make the redeye gravy. Usually it’s made with fatty country ham, but the glazed baked hams from this issue tend to be leaner than country ham, so we’ve tweaked the recipe to make up for the missing fat. It may not be traditional, but it still makes a tasty and quick breakfast or weeknight supper.

• 2 Tbs. unsalted butter, softened
• 2 tsp. all-purpose flour
• 4 large or 8 small 1/4-inch-thick slices leftover baked ham, glazed edges trimmed off
• 1 cup brewed coffee
• 1 tsp. light brown sugar
• 1 large sprig thyme (optional)

In a small bowl, combine 1 Tbs. of the butter with the flour. Stir with a spoon or knead with your fingertips until blended.

Heat the remaining 1 Tbs. butter in a large (preferably cast-iron) skillet over medium heat until melted and hot. Add as much of the ham as will fit without crowding and fry gently until hot and browned in spots, 1 to 2 minutes per side. Move to a platter and repeat with the remaining ham, moving it to the platter as well.

Pour the coffee into the skillet and scrape the bottom of the pan with a wooden spoon to release the drippings. Add 1/3 cup water and the sugar and thyme, if using. Simmer vigorously for about 1 minute. Whisk in the butter and flour mixture until melted, and then continue to simmer until the sauce has thickened to a light gravy consistency and the raw flour flavor has cooked off, 3 to 5 minutes. Serve alongside the ham.

Ham, Egg, and Cheese Melt

An open-face ham and cheese sandwich topped by a fried egg makes a hearty breakfast or an excellent late-night snack. Tomato and lightly dressed arugula add brightness to complement all that gooey goodness.

• 4 3/4-inch-thick slices crusty country bread, preferably cut from the center of a round loaf
• 1/4 cup mayonnaise
• 12 very thin slices deli ham (about 6 oz.)
• 2 to 3 medium ripe tomatoes, sliced 1/2 inch thick
• Kosher salt and freshly ground black pepper
• 6 oz. extra-sharp Cheddar, coarsely grated (about 1-1/2 cups)
• 1 oz. (2 Tbs.) unsalted butter
• 4 large eggs
• 6 oz. baby arugula (about 6 cups)
• 2 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. balsamic vinegar or lemon juice

Position a rack in the center of the oven and heat the oven to 450°F.

Spread each slice of bread with about 1 Tbs. mayonnaise and put on a baking sheet. Top each piece with 3 slices of ham and 2 or 3 slices of tomato. Season with salt and pepper. Top with the cheese and bake until the cheese melts and the edges of the bread are light golden-brown, about 10 minutes.

Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat until the foam subsides. Crack the eggs into the pan and fry them sunny side up until the whites are set but the yolks are still soft, about 2 minutes. Toss the arugula with the oil and vinegar and season to taste with salt and pepper. Top each sandwich with an egg, season with salt and pepper, and serve with the salad.

Country Ham Relish

Served on crackers, endive leaves, or celery ribs, this sweet and salty relish makes an irresistible hors d’oeuvre. It’s also a delicious sandwich spread—try it on buttered whole wheat toast topped with sliced tomato and romaine lettuce leaves.

• 8 oz. country ham (uncooked or cooked), trimmed of most fat and diced (about 1-1/2 cups)
• 1/2 cup golden raisins
• 4 oz. cream cheese, softened and cut into 2 pieces
• 3 Tbs. mayonnaise or sour cream; more as needed
• 3 Tbs. sweet pickle relish
• Freshly ground black pepper

Scatter half of the ham in a layer in a food processor fitted with the metal blade, followed by half of the golden raisins. Repeat the layers with the remaining ham and raisins, and pulse until very few golden raisins remain whole, about fifteen 2-second pulses.

Transfer the mixture to a large bowl and dollop the cream cheese, mayonnaise, and pickle relish evenly over the top. With a silicone spatula, blend the mixture until it’s combined well and spreadable. Adjust the texture with more mayonnaise, if desired, and season to taste with black pepper.

Broccoli and Ham Quiche

The chunky filling of ham, broccoli, and Gruyère practically makes this quiche a one-dish meal.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
• 1 large egg yolk
• 2 Tbs. cold whole or 2% milk

For the filling

• 8 large egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp. chopped fresh thyme
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 cup grated Gruyère
• 1/2 cup bite-size broccoli florets, steamed
• 1/2 cup diced ham

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the Gruyère, broccoli, and ham over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Baked Ham with Tangerine-Marmalade Glaze

A supermarket "city ham" is already fully cooked, so heating it isn't essential. But a warm ham tastes better, and baking concentrates the meat's flavor and improves its texture. It also allows you to jazz up the ham with this citrus-tinged glaze.Watch the Video Recipe to learn how to score the ham, make and apply the glaze, and how to whip up a sauce using the pan juices. 

• 1 half-ham, preferably bone-in
• 1-1/2 cups store-bought orange juice
• 1/2 cup tangerine or other citrus marmalade
• 1/4 cup packed light brown sugar
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves
• 2 Tbs. fresh lemon juice, more to taste
• 1 Tbs. cornstarch mixed with 3 Tbs. water

Bake the ham:

Position a rack in the lower third of the oven and heat the oven to 325°F. Trim away any skin and external fat to a thickness of about 1/4 inch. Set the ham fat side up and score the fat 1/4 inch deep with diagonal slices every 2 inches so that it forms a cross-hatched diamond pattern.

Set the ham in a sturdy roasting pan or a baking dish. It should fit fairly snugly with only a couple of inches of space on any side. Add the orange juice, plus enough water to reach a 1/4-inch depth. Bake, adding water as needed to maintain 1/4 inch of liquid in the pan, until an instant-read thermometer inserted into the center of the ham registers 105° to 110°F, 1-3/4 to 2-1/4 hours (it should take about 15 minutes per pound).

While ham is baking, gently warm 1/4 cup of the marmalade in a small saucepan set over medium-low heat. Stir in the brown sugar, ginger, and cloves to combine.

Brush with the glaze:

Remove the ham from the oven and raise the temperature to 425°F. Add more water to the pan so the liquid is about 1/2 inch deep. Using a large spoon or pastry brush, smear the glaze generously over the top of the ham. Return the pan to the oven (even if it hasn't reached 425°F yet) and bake until the glaze on the ham bubbles and begins to darken, 10 to 15 min; the ham should have an internal temperature of 120° to 125°F.

Remove the ham from the oven and transfer to a carving board or large platter. Tent loosely with foil and let rest for 20 to 30 minutes while you make the pan sauce. During this period, the ham's internal temperature should rise to 130° to 140°F.

Make the sauce:

Pour the pan juices into a gravy separator or a 4-cup Pyrex measuring cup. Let sit for 10 to 15 minutes to allow any fat to rise and then pour or spoon off the fat and discard (some hams don't exude much fat).

Pour the pan juices into a 2-qt. saucepan, whisk in the remaining 1/4 cup marmalade and lemon juice, and bring to a boil. Taste the sauce, and if the flavor isn't as intense as you'd like, continue to boil to concentrate the flavors as desired.

Stir in about half the cornstarch mixture (called a slurry), and whisk until the sauce thickens slightly, about 15 seconds. Add more of the slurry for a thicker sauce. Set aside and keep warm while the ham rests.

Carve the ham, arrange on a platter, and serve with the sauce alongside.

Slow-Baked ‘City’ Ham

If you opt for a half-ham, buy the shank end -- the meat contains less fat and gristle; for all size hams, figure about 25 min. per pound.

• 1 fully cooked, bone-in, smoked ham, 17 to 19 lb.

Heat the oven to 275°F. Put the ham in a roasting pan or a big cast-iron skillet. Cover it loosely with foil and heat it for 7-1/2 to 8 hours. Let the ham rest for at least 20 minutes. Before carving, remove the fat and rind from the surface of the ham, if you like. Serve with biscuits and mustard or your favorite chutney.

Ham, Egg, and Cheese Melt

An open-face ham and cheese sandwich topped by a fried egg makes a hearty breakfast or an excellent late-night snack. Tomato and lightly dressed arugula add brightness to complement all that gooey goodness.

• 4 3/4-inch-thick slices crusty country bread, preferably cut from the center of a round loaf
• 1/4 cup mayonnaise
• 12 very thin slices deli ham (about 6 oz.)
• 2 to 3 medium ripe tomatoes, sliced 1/2 inch thick
• Kosher salt and freshly ground black pepper
• 6 oz. extra-sharp Cheddar, coarsely grated (about 1-1/2 cups)
• 1 oz. (2 Tbs.) unsalted butter
• 4 large eggs
• 6 oz. baby arugula (about 6 cups)
• 2 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. balsamic vinegar or lemon juice

Position a rack in the center of the oven and heat the oven to 450°F.

Spread each slice of bread with about 1 Tbs. mayonnaise and put on a baking sheet. Top each piece with 3 slices of ham and 2 or 3 slices of tomato. Season with salt and pepper. Top with the cheese and bake until the cheese melts and the edges of the bread are light golden-brown, about 10 minutes.

Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat until the foam subsides. Crack the eggs into the pan and fry them sunny side up until the whites are set but the yolks are still soft, about 2 minutes. Toss the arugula with the oil and vinegar and season to taste with salt and pepper. Top each sandwich with an egg, season with salt and pepper, and serve with the salad.

Crustless Quiche with Ham, Mushrooms & Chives

Take away the fuss of a crust, and a quiche makes a perfect weeknight dinner: quick and delicious. The basic batter is a snap to make, and depending on what you add to it, the variations are endless. You can also bake mini quiches as hors d'oeuvres.

• 1 Tbs. vegetable oil
• 1 Tbs. unsalted butter
• 1/2 lb. white button mushrooms, wiped clean,   stems trimmed, caps quartered (or cut smaller if large)
• Kosher salt
• 6 oz. ham, sliced 1/8 inch thick and cut into 1-1/2x1/2-inch strips
• Freshly ground black pepper
• 1/4 cup cornstarch
• 1-1/4 cups whole milk
• 2 large eggs
• 2 large egg yolks
• 1 cup heavy cream
• 1/2 tsp. kosher salt
• Pinch cayenne
• Butter or oil for the pan
• 2 oz. Gruyère, grated (to yield 1/2 cup)
• 2 Tbs. snipped chives

Position a rack in the top third of the oven and heat the oven to 425°F.

Heat the oil and butter in a 10-inch skillet over medium-high heat. When the butter has melted, add the mushrooms, sprinkle with salt, and cook, stirring occasionally, until softened and browned slightly, about 8 minutes. If the mushrooms release a lot of water, increase the heat to evaporate it. Toss in the ham and cook, stirring frequently, until it has browned a bit, 2 to 3 minutes. Remove from the heat, season with a little salt and pepper, and set aside to cool.

Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, and then gradually whisk in the rest of the milk, the cream, salt, and cayenne.

Butter or oil a 2-quart, 7x11-inch Pyrex dish or an 8x11-inch ceramic gratin dish. Spread the ham and mushroom mixture over the bottom of the pan. Scatter on the Gruyère and chives.

Whisk the batter in case it has settled and then pour it into the baking dish. Bake until the top is deep golden and the custard is set (insert a pick in the center to check; it should be softly set, neither liquid nor firm), 25 to 30 minutes. Let stand for 30 minutes before serving.

Ham, Gruyère & Honey-Mustard Palmiers

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. honey Dijon mustard
• 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

French-Style Grilled Ham & Gruyère

This is my take on the croque monsieur. I dropped the white sauce and added tarragon and Dijon mustard instead.

• 6 oz. coarsely grated Gruyère
• 2 tsp. chopped fresh tarragon or 1 tsp. dried tarragon
• 4 tsp. salted butter, at room temperature
• 8 slices (1/4-inch thick) egg bread, such as challah or brioche
• 2 Tbs. Dijon mustard; more for serving
• 4 thin slices (about 1/4 lb. total) Black Forest-ham

In a small bowl, mix together the cheese and tarragon. Butter all the bread slices on one side only. Put four slices, buttered side down, on a cutting board. Distribute the cheese over the bread and top with the ham, folding the slices if they’re large. Spread about 1-1/2 tsp. mustard on the unbuttered side of the remaining bread slices and set them, mustard side down, on top.

Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden broown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in half and serve immediately, with more mustard on the side.

Ham, Gruyère & Honey-Mustard Palmiers

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. honey Dijon mustard
• 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

Oven-Toasted Ham, Brie and Apple Sandwiches

To give this sandwich a substantial main-course feel, look for a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Creamy brie and crunchy tart-sweet apples complement the robust ham.

• 1 large baguette (about 1 lb.), cut into 4 pieces
• 7 oz. brie, most of the rind trimmed off and thinly sliced  (trim and slice the brie while it's cold)
• 2 Tbs. unsalted butter
• 1-1/2 medium Granny Smith apples, cored, and cut into 1/4-inch-thick wedges (about 1-1/2 cups)
• 3/4 lb. ham steak, thinly sliced on the diagonal
• 2 Tbs. whole-grain Dijon mustard
• 1 Tbs. honey
• 1 tsp. chopped fresh thyme

Tip:

Look for a ham steak that’s labeled “ham in natural juices.”

Position a rack in the center of the oven and heat the oven to 425°F. Split the baguette pieces lengthwise, open them up like a book, and top one side with the brie. Set on a baking sheet lined with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.

Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over medium-high heat. Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes. Add the ham and cook, gently tossing, until it warms. Remove from the heat and gently toss with the mustard, honey, and thyme until the ham and apples are evenly coated. Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.

Asparagus, Ham and Mushroom Strata

Looking for the perfect make-ahead for Easter brunch? You can assemble the strata, which is like an Italian quiche, but instead of a pastry crust, leftover bread forms the egg custard base, up to two days before brunch and bake it just before serving. Trim the bread's crust for a neat and pretty dish, or leave it intact for a heartier texture.

• 2 Tbs. unsalted butter, more for the pan
• 1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
• 6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
• 9 large eggs, beaten
• 2-3/4 cups milk (preferably whole)
• 1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
• 8 oz. thinly sliced deli ham, cut into 1-inch strips
• 3 cups grated extra sharp Cheddar (about 8 oz.)

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Slow-Baked ‘City’ Ham

If you opt for a half-ham, buy the shank end -- the meat contains less fat and gristle; for all size hams, figure about 25 min. per pound.

• 1 fully cooked, bone-in, smoked ham, 17 to 19 lb.

Heat the oven to 275°F. Put the ham in a roasting pan or a big cast-iron skillet. Cover it loosely with foil and heat it for 7-1/2 to 8 hours. Let the ham rest for at least 20 minutes. Before carving, remove the fat and rind from the surface of the ham, if you like. Serve with biscuits and mustard or your favorite chutney.

Ham, Egg, and Cheese Melt

An open-face ham and cheese sandwich topped by a fried egg makes a hearty breakfast or an excellent late-night snack. Tomato and lightly dressed arugula add brightness to complement all that gooey goodness.

• 4 3/4-inch-thick slices crusty country bread, preferably cut from the center of a round loaf
• 1/4 cup mayonnaise
• 12 very thin slices deli ham (about 6 oz.)
• 2 to 3 medium ripe tomatoes, sliced 1/2 inch thick
• Kosher salt and freshly ground black pepper
• 6 oz. extra-sharp Cheddar, coarsely grated (about 1-1/2 cups)
• 1 oz. (2 Tbs.) unsalted butter
• 4 large eggs
• 6 oz. baby arugula (about 6 cups)
• 2 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. balsamic vinegar or lemon juice

Position a rack in the center of the oven and heat the oven to 450°F.

Spread each slice of bread with about 1 Tbs. mayonnaise and put on a baking sheet. Top each piece with 3 slices of ham and 2 or 3 slices of tomato. Season with salt and pepper. Top with the cheese and bake until the cheese melts and the edges of the bread are light golden-brown, about 10 minutes.

Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat until the foam subsides. Crack the eggs into the pan and fry them sunny side up until the whites are set but the yolks are still soft, about 2 minutes. Toss the arugula with the oil and vinegar and season to taste with salt and pepper. Top each sandwich with an egg, season with salt and pepper, and serve with the salad.

Macaroni and Cheese with Peas and Ham

Peas and ham make a delicious addition to classic mac and cheese, while still keeping it kid-friendly. Want more mac and cheese recipes for grown-ups or kids? Use the Recipe Maker to create a mac and cheese recipe that suits your tastes.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated sharp Cheddar
• 5 oz. finely grated Havarti
• 1 cup finely grated Parmigiano-Reggiano
• Kosher salt
• 1 lb. elbow macaroni
• 2 cups frozen peas, thawed
• 1 cup diced ham

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cheddar, Havarti, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, peas, and ham to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.