Thursday, October 4, 2018

Recipe of the Week: Hawaiian Hot Ham Sliders


Hot ham sandwiches are a classic, and they can also be quick and easy! Making your ham in a NESCO Pressure Cooker cuts down on cooking time, but leaves you with a tender, juicy, evenly cooked ham every time. 

Ingredients:

1 ham, spiral cut 5-7lbs
1 14oz can crushed pineapple (with juice)
1 14oz can pineapple tidbits (with juice0
¼ cup orange juice
2 tsp Whole Cloves
½ cup Honey

Directions:
Press the Sauté button to start warming up the Pressue Cooker.

Pour the entire cans of pineapple, the orange juice and cloves into the pot. Stir well.

Place the ham in the pot with the fat side up. If it doesn't fit well, cut off a piece and fit it into the pot alongside the larger piece. Make sure the ham is below the level of the pot, so the lid goes on without obstruction. Pour the honey over the ham.

Place the lid on the Pressure Cooker and set the steam release knob to the Sealing position.

Cancel the Sauté mode

Set to High Pressure and set for the desired cook time. A 6-pound ham typically takes about 30 minutes and a 7-8 pounder is 40 minutes. When cooking cycle has ended, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by turning the steam release knob to Venting.

When the pin in the lid drops, open the lid and take the temperature of the ham. It should read 140 degrees (F) or just under (If it reads just under, you don't have to cook it longer, just put the lid on the pot and let it rest a few more minutes. Then take the temperature again). If the temp is not close to 140, put the lid on and set it for about 5-10 minutes longer.

Set Broiler to 425 degrees.

Carefully move the ham to a baking sheet.

Ladle some of the liquid from the pot to a fat separator and measure out 1/2 cup. Mix it with the brown sugar and pour over the ham.

Place the ham under the broiler to caramelize the glaze for a few minutes. Check it often to make sure it doesn't burn!

Meanwhile, if you want to cook the remaining liquid/drippings down, turn on the Sauté mode again and let the liquid simmer for a few minutes. At this point you may want to thicken it or keep reducing it (We like to add a little brown sugar to it, cook it down a bit, then thicken with a cornstarch).

Remove ham from oven to a serving platter



For the Sliders:

Ingredients:


     24 Hawaiian sweet rolls or mini pretzel buns

Sliced ham
2 6oz packages of shredded Swiss cheese
1 teaspoon poppy seed
½ cup melted butter
1 ½ teaspoons Dijon mustard
2 tablespoons minced dried onion
1 ½ teaspoons Worcestershire sauce

Directions:

Preheat Roaster Oven to 350 degrees.

Cover rack in tinfoil and create a lip to prevent butter mixture from sliding off. Lightly grease the tinfoil.

Cut rolls in half and set aside.

Put roll bottoms on the foil covered rack and layer ham and cheese on top.

Sprinkle poppy seeds and replace the roll tops.

In a bowl, combine butter, mustard, minced onion and Worcestershire sauce and mix well.

Pour mixture over the top of the rolls and cover with tinfoil and let sit for 10 minutes.

Set into roaster oven and bake for 15 – 20 minutes. Cut into squares and serve hot.


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