Southwest Honey Glazed Ham with Santa Fe Sweet Corn Pudding & Jalapeno Spiced Peaches
PREP TIME
mins
COOK TIME
mins
SERVING SIZE
12
What You’ll Need
5 lbs. Honey Glazed Spiral Cut Ham
Santa Fe Sweet Corn Pudding
1/4 cup whole butter
1 cup white onion, peeled and diced small
1 red bell pepper, diced small
1/2 cup Poblano pepper, diced small
1 teaspoon garlic, minced
1/2 cup ham, diced small
1 1/2 cup whole milk
3 cups yellow corn meal
1/2 tablespoon salt
3 eggs
1 1/2 cups whole milk
1 cup cheddar cheese, grated
1 cup creamed corn
1 cup corn kernels
1/4 cup whole butter
1 cup white onion, peeled and diced small
1 red bell pepper, diced small
1/2 cup Poblano pepper, diced small
1 teaspoon garlic, minced
1/2 cup ham, diced small
1 1/2 cup whole milk
3 cups yellow corn meal
1/2 tablespoon salt
3 eggs
1 1/2 cups whole milk
1 cup cheddar cheese, grated
1 cup creamed corn
1 cup corn kernels
Jalapeno Spiced Peach Glaze
3 cups yellow Cling peaches
2 1/2 cups peach juice
3 oz. red jalapenos, diced medium
3 tablespoons white sugar
1/4 teaspoon salt
1 1/2 tablespoons rice vinegar
3 cups yellow Cling peaches
2 1/2 cups peach juice
3 oz. red jalapenos, diced medium
3 tablespoons white sugar
1/4 teaspoon salt
1 1/2 tablespoons rice vinegar
Directions
Warm ham in oven according to manufacturers directions. (If not using spiral cut ham, you can substitute grilled ham steak or hand sliced boneless ham.)
SANTA FE SWEET CORN PUDDING
Preheat oven to 350ºF.
Place heavy saucepot on range, medium heat. Add butter, onions and cook gently for 5 minutes. Add red pepper, Poblano pepper, garlic and ham. Cook five more minutes.
Over medium heat, Add 1/2-cup of milk to the pot. Stir until dissolved. Add cornmeal and salt. Mix well with wooden spoon and keep stirring mixture constantly until it thickens.
In large bowl, slightly beat three eggs with 1 1/2 cups milk and fold in cheddar cheese, cream corn and corn kernels. Pour liquid mixture over cornmeal mixture and stir well until all the liquid is incorporated.
Place mixture into half size hotel pan. Place in oven and cook 75 minutes until top is crisp and the middle is cooked and soft.
JALAPENO SPICED PEACH GLAZE
Open large can of cling peaches. Remove 2 1/2 cups of peach juice. Dice peaches.
Place juice in pot with jalapenos, sugar, salt, rice vinegar. Bring to boil and reduce to 3/4 cup. Add diced peaches. Remove from fire and serve.
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