Best 5 Mountain Ham Supreme Recipes

TOASTED HAM AND CHEESE SUPREME

Steps:

• Spread four slices of bread with mayonnaise. Layer each with the ham, cheese and onion. Spread horseradish sauce on remaining bread; place bread with horseradish side down over onion. Spread butter on the outside of each sandwich.
• In a large skillet over medium heat, toast sandwiches for 4 - 5 minutes on each side or until bread is lightly browned and cheese is melted.

CHICKEN HAM SUPREME

Steps:

• In a several large resealable plastic bags, combine the sour cream, lemon juice, Worcestershire sauce and seasonings; add chicken. Seal and turn to coat. Refrigerate overnight. , Remove chicken and discard marinade. Place 1 ham slice down center of each chicken breast. Fold chicken over ham; secure with toothpicks. , Place bread crumbs in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Place in three greased 13-in. x 9-in. baking dishes. Pour about 1/4 cup of butter over each dish. , Cover and bake at 350° for 30 minutes. Uncover; baste with remaining butter. Bake 15-20 minutes longer or until juices run clear. Remove toothpicks.

COUNTRY HAM

Steps:

• Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.)
• Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the "hose pipe"). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.
• Preheat oven to 400 degrees F.
• Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.
• Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).
• Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls.
• Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.

CROCK POT MT. DEW-PINEAPPLE HAM

Steps:

• Place the ham in the crock pot.
• Pour the Mountain Dew onto the ham.
• Spread the pineapple over the ham's surface with the juice.
• Stud the ham with as many cherries as desired and add the juice.
• Cover and cook on high for 4-5 hours or low for 7-8 hours based on the size of the ham.
• Baste the ham occasionally.

STEAK WITH HAM, PROVONE AND MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms, shallot and garlic and sauté until mushrooms are brown and tender, about 10 minutes. Season with salt and pepper. Transfer mixture to small bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and sauté just until brown, about 1 1/2 minutes per side. Remove skillet from heat. Top each steak with prosciutto slice, 1 tablespoon mushroom mixture, then cheese slice and parsley sprig. Cover; cook over medium-high heat until cheese melts, about 1 minute. Transfer steaks to plates; tent with foil.
• Return remaining mushroom mixture to skillet. Add Marsala and boil until reduced almost to glaze, about 6 minutes. Spoon sauce over steaks.