Best 4 Figs Wrapped In Smoked Cured Ham Recipes

CUBAN STYLE FRESH HAM

Steps:

• Mix together the juice, garlic, oregano, cumin, salt, and water. Put the ham into a large bowl or leak-proof plastic bag and pour over the marinade. Let soak in the refrigerator overnight. (Or let the marinade steep for 1 hour, strain it, and inject it directly into the ham using a marinade injector; wrap and refrigerate the ham overnight. Use any leftover marinade for basting.)
• Preheat the oven to 325 degrees F.
• Remove the ham from the marinade, reserving the marinade, and pat dry. Strain the marinade into a saucepan and bring it to a boil. Put the ham fat side up into a roasting pan and cook it for about 25 minutes per pound or until the internal temperature registers 155 degrees F on an instant-read thermometer. Baste the ham with the marinade every 20 minutes or so. Remove the ham, cover it with foil, and let it rest for about 15 minutes. The temperature will continue to rise to 160 degrees F. Slice and serve.

FRESH FIGS WITH SMOKED CURED HAM

Steps:

• Wash the figs well, then divide into eighths, cutting from the stem to within about 3/8-inch of the bottom, so that you can spread the wedges out like petals. On each of 4 salad plates, arrange 5 to 6 slices of prosciutto spoke-fashion to resemble flower petals. Drizzle lightly with olive oil and sprinkle with pepper. Place a fig in the center of each; then spread the wedges out like opening flowers. Let stand at room temperature 1 to 2 hours; then serve at the start of an elegant meal.

SERRANO HAM-WRAPPED FIGS

Steps:

• Prepare the figs: Combine the wine, 1 cup water, the cloves, allspice and peppercorns in a medium saucepan and bring to a boil. Pour over the figs in a large bowl and let soak at room temperature, 1 hour. (The figs can be prepared up to 1 week ahead; refrigerate in an airtight container.)
• Meanwhile, make the crema: Combine the blue cheese, cream cheese, mayonnaise, buttermilk and roasted garlic in a blender; puree until smooth. Season with salt and pepper. (The crema can be made up to 1 day ahead; refrigerate in an airtight container.)
• Drain the figs and remove the stems. Carefully wrap each fig with a piece of ham, trimming as necessary. Place small dollops of the crema on a serving platter. Arrange the wrapped figs on the crema and drizzle with the vinegar.

STUFFED HASSELBACK HAM

Steps:

• Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
• Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
• Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
• Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
• Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
• Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
• To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
• Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
• In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
• Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.