Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.
Recipes from Ham
In Ham: An Obsession with the Hindquarter, Bruce Weinstein and Mark Scarborough take readers on a globetrotting tour of the whole wide wonderful world of ham, from the Philippines to Spain, the Caribbean, the American South, and their own home corner of rural Connecticut (where they buy and help raise a hog of their own). Gifted raconteurs and talented cooks, the pair ham it up with a series of hilarious stories and pig out on a hundred mouth-watering recipes. Don’t miss this feast.
Roasted Fresh Ham with Maple-Spice Glaze
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Arugula Salad with Country Ham, Pears, and Honey Vinaigrette
This arugula and ham salad balances the saltiness of the ham, the juiciness of pears, and the tartness of the dressing. Serve it as an entree or appetizer.