Pineapple Glazed Ham and Ceasar Salad

23 March 2008 7 comments

Ceasar Salad
I received a tag from Liz of Mommy's Little Corner. :)

We had Ceasar Salad and Baked Ham last night (Holy Saturday) for dinner. Ceasar Salad is our favorite, we actually have this served in our wedding reception at Wente Vineyards restaurant. They served the hearts of Romaine whole with Parmesan shavings and croutons.

I like to make the Ceasar dressing from scratch. To limit the risk of Salmonella (the original recipe calls for raw egg yolk), I use the yolk from a soft-boiled egg.

Ceasar Salad Dressing

1 egg yolk
2 gloves garlic, crushed
2 teaspoons Dijon mustard
2 pcs. anchovy fillets, chopped
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
3/4 cup extra-virgin olive oil
Romaine lettuce
Parmesan cheese shavings

In a blender or food processor, place egg yolk, garlic, Dijon mustard, anchovies, vinegar, Worcestershire sauce, salt & pepper. Blend for 20 seconds until smooth. With the motor running, add the extra-virgin olive oil slowly to make the dressing thick & creamy.

Drizzle over the Romaine lettuce and croutons. Top with Parmesan shavings.

Pineapple Glazed HamPineapple Glazed Ham

1 smoked bone-in ham (14 to 16 pounds)
4 cups pineapple juice
1-inch piece fresh ginger, peeled and sliced
4 cloves of garlic, peeled and smashed
12 to 16 whole cloves
1/4 cup Dijon mustard
1 cup light-brown sugar
About 10 pineapple rings

1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.

2. Preheat the oven to 350°F.

3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.

4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.

5. Starting at the butt end, decoratively arrange the pineapple rings, securing with toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

6. Bake for 1 1/2 hours, basting every 15 minutes.

7.When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices as you carve and serve them with the ham.

*Notes: I added more Pineapple juice in the middle of the baking process.

I am passing this to Mira, Mareng Amy's cooking blog and Mareng Lan's cooking blog


7 comments: to “ Pineapple Glazed Ham and Ceasar Salad so far...

  • Mira March 23, 2008

    Barb ano na naman ito??? Binigyan mo na naman ako ng trabaho, lol. I would rather that you pass the food to me, lol. What is the object of the tag?

  • Mira March 23, 2008

    Ok I got it, lol. I missed the title, lol.

  • Babette March 23, 2008

    Just pick up your camera and take pictures of your dinner! LOL This is the easiest tag, di ka na mag-iisip. You do not need to post the recipe. Dinagdag ko lang yan. :)

  • Lanie G March 23, 2008

    mareng barb, mabuti nalang di pa ako nakapag update sa my kitchen blog ko.

  • Amy March 24, 2008

    mareng barb, pwede mag request? itong glazed ham nalang kaya ang kunin ko.. hehehe* ang sarap kasi.. nakakagutom tingnan. hehehe

    okidoki, mag halungkat muna ako ng dinner pic dito sa "kaban" ko. lol*

  • Jona March 24, 2008

    gastronomically pictured! kakagutom :)

  • Carlota March 24, 2008

    yan ang dinner namin kagabi. i post ko rin ha. hehehe. salad very basic lang. we had with mashed potatoes and asparagus it was yummmy.

    oh nga gumawa ako ng food blog url hindi ko ma publish kasi block sa blogger sabi daw i violate blogger's TOS. spam blog daw. 'di pa nga ako naka umpisa ano ba yan. siguro sa daming blogs. hehehe.