Country Ham Apple Pie Yield: 6 servings 4 lb Lean Stevens Ham, chopped fine 5 ea Green apples, chopped 2 ea Onions, chopped fine 1 t Sage 1 T Mixed vegetable seasoning 1 ea Cube bouillon dissolved in 4 ea Potatoes, cooked and mashed 3 T Melted butter In a deep baking dish, arrange alternate layers of ham and apples. Sprinkle each layer with onion and seasonings. Moisten each layer with bouillon. Cover this with a thick layer of mashed potatoes. Brush the potato peaks with melted butter. Bake at 325 degrees for 1 1/2 to 2 hours or until the ham is thoroughly heated and the potato peaks are browned.

Grilled Country Ham Slices Yield: 4 servings 4 sl Stevens Country Ham, cut 1/2 inch -thick 1 tb Polyunsaturated oil 1 Garlic clove, finely chopped 1 tb Finely powdered dried -pasilla Chile 1/4 c Chopped parsley 1 tb Dijon mustard 1 Piece chili chipotle, -finely powdered Quick broth or water Salt and freshly ground -pepper Brush the slices of meat lightly with oil. Combine garlic, the powdered pasilla and half the parsley; mix very well and pat on both sides of each slice of meat. Let stand while you prepare the mustard. Mix Dijon, finely powdered chipotle and as little or as much broth or water as you like. Grill the chops for 3 or 4 minutes on each side, season well with salt and pepper. Serve with the prepared mustard and sprinkle with remaining parsley.

 

Ham Mousse In Sherry Aspic Yield: 8 servings   For the aspic: 2 c Chicken broth 1 Onion, sliced 1 lg Egg white, reserving the shell 1 Unflavored gelatin 1/4 c Med-dry sherry Garnish: Egg white, hard-boiled Black truffles For the mousse: 2 Unflavored gelatin 1/4 c Medium dry sherry 3 tb Scallions, finely chopped 1 tb Unsalted butter 2 c Chicken broth 2 tb Tomato paste 3 c Stevens Country Ham, ground 1/8 ts Nutmeg 1 c Heavy cream In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth. Let the aspic cool, but do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it. Cut the hard cooked egg white and truffles into decorative shapes. Garnish the edges of the bottom of the mold with these. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened. Do not brown the onion. Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with nutmeg, salt, and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse. Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set. Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set. Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag. favorite.

 

Ham Pate Yield: 4 servings 10 oz Piece Stevens Country Ham 2 tb Mayonnaise 2 ts Mustard 1 ts Prepared horseradish 2 ts Dry sherry A similar dish is mentioned as being served in the White House in the last century. While it does not measure up to the standards one would expect for a foreign dignitary or visiting head of state, this pate is great as a canapé or spread for grilled sandwiches. Salt and pepper to taste crackers or toast points chopped walnuts sliced artichoke hearts Grind the ham in a meat grinder or chop it very finely in a food processor using on off pulses. Mix the ham with the mayonnaise, mustard, horseradish, and sherry, and add salt and pepper to taste. Serve the pate on crackers or toast points and garnish with the walnuts and artichokes, if desired. Serves 4 as an appetizer.

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