Dayrecipe Food Community

Although labeled fully cooked, the ham will still need a gentle baking for maximum tenderness and flavor. Be sure the Cranberry Mustard and the Whole Wheat Date Rolls are close at hand and that the ham is sliced thin for those who would like to make small sandwiches.

Makes 20 servings.

INGREDIENTS

• 118-pound fully cooked bone-in smoked ham, room temperature
• 48(about) whole cloves
• 4cups water
• 1cup orange marmalade
• 1/4cup prepared cream style horseradish
• 1/4cup (packed) golden brown sugar2cups fresh orange juice

DIRECTIONS
Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.

Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.

Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.

This sandwich is so good.

I love the textures and the flavors in this tasty dish.

Everything blends together perfectly to create a memorable treat.

A filling and satisfying meal, when served with fruit salad, enjoy.

Serves: 2

INGREDIENTS:

• 2 tbsp butter
• ½ cup sliced wild mushroom
• ½ cup sweet onions, thinly sliced
• 1/8 cup sweet Russian honey mustard
• ¼ tsp creamed horseradish (optional)
• 1 – 2 tbsp white balsamic vinegar
• ¼ – ½ tsp coarse sea salt
• ¼ – ½ tsp freshly ground black pepper
• 1 small sirloin steak, (cooked to your preference) (thinly sliced)
• 1 tsp fresh squeezed lemon juice
• 2 sweet chocolate tomatoes (strawberry tomatoes or other sweet variety) (thinly sliced)
• ½ ripe avocado, thinly sliced (optional)
• Pinch of salt and ground black pepper
• 2 tbsp mayonnaise or miracle whip
• 2 Italian rolls or bread

DIRECTIONS:

1. Wash and slice the mushrooms.
2. Fry the mushrooms in 2 tbsp of butter, until tender then set aside to cool.
3. Mix with the sweet Russian honey mustard and creamed horseradish, set aside until needed.
4. Next slice the sweet onions.
5. Add the remaining 2 tbsp of butter to the pan and fry the onions until they are soft.
6. Remove the onions from the heat and cool.
7. Add the white balsamic vinegar to the onions and set aside until ready to assemble sandwich.
8. Season your steak with salt and pepper and pan fry to your personal preference.
9. Remove from heat and squeeze the lemon juice over the steak.
10. Allow the steak to rest 5 – 10 minutes then thinly slice the steak.
11. Slice the sweet tomatoes and avocado if using and season with salt and pepper.
12. Slice your firm Italian rolls or bread and scope out most of the soft bread filling.
13. Spread the mayonnaise on the top slice of roll.
14. You are now ready to assemble your sandwich.
15. To the bottom slice add your honey mustard mushrooms.
16. Next add the sweet onions and drizzle with any remaining balsamic vinegar.
17. The steak slices are next, followed by the tomato, avocado and the top of the roll.
18. Slice the sandwich in half and enjoy.

TIPS:

1. Before frying your steak, rub a little olive oil on the steak for flavor.
2. Use a good quality olive oil it can really enhance the steak.
3. A well seasoned steak, is always more flavorful.
4. You will need lots of paper towels.

Makes 8 servings.

INGREDIENTS

• 110-ounce bag very small (1/2- to 3/4-inch-diameter) white pearl onions, unpeeled
• 1 1/2pounds small brussels sprouts, trimmed3tablespoons (or more) prepared white horseradish
• 2teaspoons all purpose flour
• 1/8teaspoon ground allspice
• 3/4cup whipping cream
• 3tablespoons butter
• 1teaspoon chopped fresh thyme
• fresh thyme sprigs (optional)

DIRECTIONS Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)

Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

Serve with: French fries or potato chips, and steamed broccoli.

Makes 2 servings.

INGREDIENTS

• 3tablespoons butter, divided
• 1medium red onion, thinly sliced into rounds112-ounce rib-eye steak, about 3/4 inch thick1/4cup mayonnaise
• 2tablespoons prepared horseradish
• 2kaiser rolls, halved horizontally, lightly toasted
• 1cup arugula

DIRECTIONS Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 5 minutes. Transfer to plate.

Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt and pepper. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes.

Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on roll bottoms. Top with onions and arugula, then roll tops, and serve.

Marty Rosencranz of River Vale, New Jersey, writes: “Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. The warm steak sandwich is one of the best things to eat for lunch on a cold day.”

Croissant steak sandwiches with caramelized onions and horseradish mayonnaise
Although this sandwich tastes great with a croissant, any bread can be used.

Makes 4 servings.

INGREDIENTS

• 1/2cup mayonnaise
• 1/4cup prepared white horseradish4tablespoons (1/2 stick) butter, divided
• 31-inch-thick beef tenderloin steaks 3medium onions, thinly sliced
• 8ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups)1cup beef broth4large croissants, halved horizontally, lightly toasted
• 2cups arugula

DIRECTIONS Mix mayonnaise and horseradish in small bowl to blend.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.

Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.

Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.