A slow baked spiral ham baste with a lavender honey and thyme glaze, served with truffle infused gratin of potatoes and tomatoes.
Sorry we have not been cooking and sharing fantastic new things with you this weekend. We were lucky enough to obtain passes to the Pebble Beach Food and Wine event, courtesy of FoodBuzz – they rock! More will be coming this week on the PBFW, lots of great food to share with you all. In the mean time, let’s talk ham!
This was suppose to be our Easter Dinner but we went to dinner over at some friends. I have been dying to bake this ham all week as I have some great plans for some of the leftovers – if it lasts that long, this was FANTASTIC. I slowly baked this ham and baste it with a very simply and not too sweet, Lavender Honey and Thyme glaze. It was so fragrant and so good, I have a feeling this glaze would go well with a pork tenderloin and chicken.
One cannot have ham without a gratin of potatoes. One of my favorite gratins is a mixture of potatoes, tomatoes (yes, tomatoes) and shallots. I had truffles on the brain, after a weekend of eating just that, wonderful truffles, so I decided to add some of the Truffle infused Artisan Sea Salt that we got at the Fancy Food Show. This was an outstanding addition – the dish was creamy, slightly earthy and mossy – perfect! It really complimented the sweetness of the ham. If you like truffles, cream and potatoes this dish is for you!
Recipe: Truffle Infused Gratin of Potatoes and Tomatoes
* serves 4
5 medium russet potatoes, scrubbed, with skin left on and sliced
3 medium tomatoes, sliced
1 shallot, minced
2 tablespoons butter
2 tablespoons flour
1 1/4 cup milk
1 cup parmesan cheese grated
1 teaspoon truffle sea salt
1/2 teaspoon fresh cracked black pepper
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit. Add the shallot and cook for about 3 minutes over low heat. Add the milk and continue to whisk until the sauce thickens. Add salt and pepper, to taste, lower the heat and stir in the cheese and cook over low heat for about 3 minutes. Remove from the heat.
Butter a glass dish, put a layer of potatoes, then top with tomatoes, then potatoes, then tomatoes and continue until you have used all the slices. End with a layer of potatoes for the top. Pour the cheese sauce over the top. Bake for 1 hour, until golden and bubbly. Serve. Eat.
Lavender Honey Glaze
4 tablespoons of butter
3 tablespoons thyme, minced
1/2 cup lavender honey
1 tablespoon cider vinegar
Melt butter add thyme, honey and vinegar. Stir over low heat until combined, about 3 minutes. Remove from heat. Glaze your choice of meat.
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