Stir ¼ tsp. of powdered ginger into 21-oz. can cherry pie filling; heat. Spoon over Cure/81 Ham last half hour of baking. To flame ham, heat 2 tbsp. of brandy (or 1 tbsp. lemon extract), pour over ham and light.

Note: Dietetic cherry pie filling can be substituted for those with diet problems.

Recently, Chef Jeffrey Johnson was profiled in Gourmet Magazine, and since I'd interviewed him both in London when he was at the Cordon Bleu, and later in California, where he opened his Jeffrey's Patisseries, our conversation naturally drifted to recipes and the little touches that make them outstanding.

He shared with me his delicious glaze for America's favorite ham, Hormel Cure 81.  It's Pomegranate topping.

Chef Jeffrey Johnson's Pomegranate Topping

INGREDIENTS:

½ cup granulated sugar 
2 cups pomegranate juice 
6 crushed black peppercorns 
1 Tablespoon grated fresh ginger 
Garnish:  sliced apples or crystallized ginger 

METHOD:

Carmelize 1/2 cup granulated sugar in a heavy-bottomed saucepan.  Heat over medium-high flame, stirring with a fork just until the sugar melts. Continue to cook until the sugar turns to a reddish, dark amber caramel.

Take the caramel off the heat, and standing a full arm's length away to avoid burns, pour 2 cups fresh pomegranate juice onto the carmel. Return to heat, and stir with a wooden spoon until the caramel dissolves into the liquid.

Add 6 crushed black peppercorns and 1 tablespoon grated fresh ginger (baby ginger if available). Simmer for 5 minutes.  Let it stand to infuse for another 15 minutes.

Use this mixture to baste the ham while baking.  Sliced ripe pears or apples with a julienne of crystallized ginger may be added to the remaining glaze, heated through and served with the Cure 81 Ham.

Chef Jeffrey Johnson's Mustard/Maple Glaze

Here is another innovative recipe from Chef Jeffrey Johnson.  He calls it Mustard/Maple Glaze.  He says 
the secret flavor enhancer is the apple cider vinegar.

INGREDIENTS:

2 teaspoons dry English mustard
2 tablespoons apple cider vinegar
3/4 cup grade A maple syrup

METHOD:

Stir together English mustard and apple cider vinegar. 
Add  maple syrup and whisk until well blended.

Use this mixture to baste the ham while baking. 
(Follow Cure/81direction for baking)

Garnish with apples and grapes, sauteed in butter, and seasoned with salt and freshly ground black pepper. 
Serve and enjoy!
 

If you’re like me, you like to plan ahead, so you can enjoy a party just as if you were a guest instead of the host. That’s why Hormel’s Cure 81 fits the bill so deliciously.

A crowd-pleasing recipe is Orange Mustard Ham Kabobs. 

INGREDIENTS:

¾ cup honey mustard barbecue sauce
½ cup orange marmalade
1 ½ lbs. CURE 81 Ham, cut into 1-inch cubes.
2 small oranges, cut into 6 wedges each

METHOD: 

In a small bowl, combine barbecue sauce and marmalade: mix well.

Remove ½ cup mixture for basting;  reserve remaining mixture.

Thread ham and orange wedges on skewers. 

Brush with ½ cup barbecue sauce mixture reserved for basting.

Grill or broil until browned, turn occassionally and baste with remaining barbecue mixture.  Serve with reserved sauce mixture.

SUGGESTION (from Hormel)  When broiling,  keep kabobs approximately 6 inches from heat source.  Cook 10 minutes or until browned.  If cooking on grill., coals should be medium-hot.  Again, approximately 10 minutes or until browned. 

                           CHEESE PETAL HAM

Bake Cure/81 Ham as directed.  Have ready 1 ½ inch triangles of  process Cheddar cheese. Remove ham from oven.  With very sharp paring knife, outline scallops (about
 1 ½ in. diameter) in rows all over outer layer of ham.  Stagger scallops for petal look.

Next slice under each scallop to form petals.  Then, slip a cheese triangle under each petal.  See how the cheese contrasts with the dark golden layer of ham?  With the addition of the cheese, as the photo shows, it does resemble floral petals.

Return to oven for 3-5 minutes until cheese softens.  Serve immediately.

For checkerboard effect, use half Cheddar cheese and half Swiss cheese.

And, now what's cooking for Sunday dinner?

Cure/81 Ham with Honey Mustard Glaze

If you were at my house, there would be little doubt, for that delicious aroma coming from the kitchen would let you know there's a Cure/81 Ham baking.

Select a variety of glazes. One favorite is light brown sugar, honey and Dijon mustard. Check the end of this feature for this and other recipes.

Hormel Cure/81 Ham is so versatile. It comes fully cooked, so you can serve it cold, or, like me, you may want it warm and drizzled with a glaze.

Hormel Cure/81 Ham is quality in capital letters. Lean, Juicy, and Flavorful. Whether it's cold, hot, or diced, it helps you look your best when entertaining. You'll be basking in compliments! It's worry-free, for each Cure/81 Ham is inspected and signed by the Curemaster insuring you're serving the best of the best.
 

Serves 8 to 10

Nutritional Information Per Serving:
Calories 370; Protein 32g; Carbohydrates 44 g;
Fat 10 g; Cholesterol 90 mg; Sodium 1838 mg 

 
In large saucepan, cook ravioli and asparagus in boiling water 7 minutes or until ravioli is tender. Drain. Meanwhile, in saucepan, combine milk, cream cheese, butter and lemon peel. Cook over medium heat 5 minutes. Stir in ham, Parmesan cheese and white pepper. Toss cream mixture with ravioli and asparagus. Serve immediately.

Serves 4

Nutritional information Per Serving:
Calories 481; Protein 26 g; Carbohydrates 32 g;
Fat 30 g; Cholesterol 112 mg; Sodium 925 mg