Ham by Fowler, Damon Lee -- Read -- Imperial Library of Trantor

Index

Cover Page Title Page Copyright Page Dedication Contents Introduction: Southerners and Ham: A Love Story Techniques and Basic Recipes

To Bake a Ham To Boil (Poach) a Dry-Cured Southern Country Ham To Toast a Fully Cooked Ham To Glaze a Fully Cooked Ham Sautéed Southern Country Ham with Redeye Gravy Ham Crisps

Appetizers and Soups

Hardwood-Grilled Prosciutto-Wrapped Shrimp Vidalia Sweet Onions Stuffed with Ham and Herbs Prosciutto Stuffed Zucchini Ham and Figs Old-Fashioned Southern Ham Bone Soup Bonnie’s Ham and Crab Gumbo MaMa’s Ham Dumplings

Ham and Asparagus

Ham-Wrapped Asparagus Stir-Fried Ham and Asparagus with Scallions, Southern-Style

Ham and Melon

Chilled Melon and Ham Soup Chinese Winter Melon and Ham Soup

Ham and Eggs

Classic American Ham and Eggs Ham and Eggs à la Suisse Prosciutto and Eggs

Omelettes and Frittate

Ham Salads, Biscuits, and Sandwiches

Deviled Ham Ham Salad I: Spread for Sandwiches or Canapés Ham Salad II: Composed Main Dish Salad Ham and Potato Salad “Country Ham” Rolls Classic Southern Ham-Stuffed Buttermilk Biscuits

Grilled Ham and Cheese

Monte Cristo Prosciutto and Fontina Panini Grilled Ham and Pimiento Cheese Cubano (the Classic Cuban Sandwich) Croque Monsieur

Ham and Pasta

Ham and Macaroni Pie or Casserole Baked Pasta with Ham, Mushrooms, and Rosemary Penne with Asparagus and Ham Penne with Ham, Rosemary, and Tomatoes Ham Lo Mein

Dressed for Dinner: Ham Steaks and Company Dishes

Lunch, Brunch, and Supper

Shrimp and Ham Jambalaya Helen’s Ham Fried Rice Ham, Asparagus, and Mushroom Strata Grits Casserole with Ham and Cheddar Ham (or Ham and Turkey) Tetrazzini Potato Gratin with Ham and Sage Ilda’s Ham and Potato Gratin

Acknowledgments Index