ham

Course: 
  • 2 cups russet potato cubes, ⅓- to ½-inch dice
  • 4 boneless, skin-on chicken breasts
  • granulated garlic, granulated onion, and salt and pepper to taste
  • 1 teaspoon cooking oil
  • 4 tablespoons butter
  • vegetable oil, for frying
  • 4 cloves garlic, minced
  • 1 cup diced onion
  • 8 ounces button mushrooms, thinly sliced
  • ½ teaspoon thyme
  • 1 bunch green onion tops, thinly sliced
  • 8 ounces ham, diced
  • ¼ cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • Béarnaise Sauce (recipe here)

Chicken Pontalba

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  • 4 strips of smoked bacon, chopped
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups diced green bell pepper
  • 2 tablespoons minced garlic
  • 2 cups sliced smoked pork sausage, cut into bite-sized pieces
  • 1 cup sliced andouille sausage, cut into bite-sized pieces
  • 1 cup diced tasso
  • 1 cup diced ham
  • 1/2 cup beer
  • 1 cup chopped flat-leaf parsley
  • 1 cup diced green onion tops
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  • 4 cups uncooked Louisiana long grain white rice, such as Supreme
  • 4 cups chicken stock

Cajun Pork Jambalaya

Cajun Pork Jambalaya

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image courtesy of George Graham

Course: 
  • 1/4 cup butter
  • 1 medium onion, chopped 
  • 3/4 cup chopped celery 
  • 2 garlic cloves, chopped 
  • 6 cups chicken broth 
  • 3 lb. sweet potatoes, peeled and coarsely chopped 
  • 1 tablespoon chopped fresh rosemary
  • 2 cups cubed cooked ham 
  • 2/3 cup creamy peanut butter 
  • 1 cup whipping cream 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper 
  • Garnish: fresh rosemary sprigs

Sweet Potato-Peanut Soup with Ham Croutons

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Course: 
  • 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
  • 1/4 lb butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 1/2 lb diced ham
  • salt and pepper to taste
  • pepper sauce to taste
  • 1 cup chicken stock
  • 1 cup shrimp, peeled and devained
  • 1/4 cup chopped parsley
  • 1½ cup italian bread crumbs
  • 6 pats of butter

Shrimp and Ham Stuffed Mirliton

Shrimp and Ham Stuffed Mirliton

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  • Salt and freshly ground black pepper 
  • 2 Ib russet potatoes, peeled and cut into 2-Inch chunks 
  • 2 large eggs, beaten 
  • 2 tablespoons minced fresh fiat-leaf (Italian) parsley 
  • 1/2 teaspoon cayenne pepper 
  • ⅓ cup all purpose (plain) flour 
  • ⅓ cup minced cooked ham
  • 2 green onions, white and tender green parts, thinly sliced
  • 1/4 cup finely diced provolone or Swiss cheese
  • 2 cups unseasoned dried bread crumbs
  • vegetable oil for frying

Potato and Ham Croquetas

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Course: 

Ingredients for Cajun Glaze:

  • 1 cup Louisiana cane syrup 
  • 1 cup Creole mustard 
  • ½ cup brown sugar 
  • 1 tbsp cracked black pepper 
  • ½ tsp cinnamon 
  • ½ tsp cloves
  • ½ tsp nutmeg 
  • ½ tsp filé powder

 

Ingredients for Ham: 

  • 1 (6-7 pound) boneless ham 
  • 2 yams, peeled
  • 2 Bartlett pears, peeled 
  • ¼ cup butter
  • ½ cup diced onions
  • ¼ cup diced celery
  • ¼ cup diced green bell peppers 
  • ¼ cup diced red bell peppers 
  • ¼ cup minced garlic
  • ¼ cup raisins
  • ¼ cup fig preserves
  • ½ cup chopped pecans pinch of cinnamon
  • pinch of nutmeg
  • pinch of filé powder (optional) 
  • salt and cracked black pepper to taste 
  • 6 Bartlett pear halves for garnish

Chef John Folse's Stuffed Easter Ham

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