Ham for the Holidays

The winter holidays have a way of conjuring up visions of fanciful feasts. And when mouth watering holiday scents start to drift through your restaurant, make sure that the sweet smell of ham is among them. Perhaps no menu item better represents the holidays than this traditional dish.

Enjoying an old-fashioned country ham that is cured to perfection is one of my favorite ways to celebrate the season. And there's nothing I love more than sharing the tradition with my patrons. Whether I'm serving it to a roomful of hungry customers or preparing it for a special event, there's just something about the sweet and salty taste of a country ham that wakes up the holidays for me.

But finding the perfect ham can be a challenge as big as finding the perfect gift. The holidays are a busy time for everyone, restaurateurs and manufacturers alike. But manufacturers have the added challenge of producing both fresh and frozen products that satisfy even the most discriminating chefs, especially around the holidays when chefs are pressed for time. Being one of those discerning chefs myself, I look for products that will save me some prep time but still deliver the high-quality taste I demand for my customers.

One product that I have found to be superior is Watauga County Ham. I recently had the opportunity to tour the Goodnight Brothers processing facility in Boone, North Carolina, where these exceptional hams are cured and processed. As Bill Goodnight, sales manager for the company, led me on a tour' he explained that they only use the freshest hams from eastern North Carolina. All hams are cured the old-fashioned way by hand-rubbing the salt and sugar on the meat.

With a ham this high in quality, why save it only for the holidays or a breakfast treat? Goodnight recommends wrapping shrimp or scallops in a thin slice of ham. Or, try stuffing a chicken breast with spinach, goat cheese, and country ham. If your customers go crazy for shrimp and grits, add a few fine slices of country ham for a slightly richer taste.

Whatever the time of year, a fine country ham is always in season. But with the holidays in the air, you have just one more reason to enjoy this delicious meat

Chef Doug Allen

Corporate Chef 15

PYA/Monarch Charlotte

Veal Stuffed Cajun Chicken Breast Atop Of Stone Ground Grits
And Finished With A Cajun Oyster Cream Sauce.
By Damian Wanek

Serving 2

Ingredients.
2 5oz, Chicken Breast
2 Tbls. Blackening Seasoning
1 Tbls. Of Olive Oil
2 Cup Of White Wine

STUFFING
6oz. Minced Veal
1 Cup of Heavy Cream
2 Cup Of Chopped Watuga Ham
2 Roasted Red Bell Pepper Hulls Minced
3 Ounces Of Roasted Red Onion Minced
1 Tsp Of Cumin
2 Tsp, Of blackening seasoning
I Tbls. Of Fresh Citantro Chopped

GRITS
2 Cups Of Stone Ground Grits
5 Cups Of Boiling Hot Water
Salt and Pepper To Taste
2 Cup Of Fresh Chopped Cilantfo
1/2 Cup Of Watauga Ham Chopped
2 Cup Of Shredded Provolone Cheese

SAUCE
1/3 Cup Of Sherry
2 Tbls. Of Olive Oil
2 Tbis. Of Diced Shallots
2 Cup Of Watauga Ham Chopped
1 Cup Of Shucked Raw Oysters
3 Cups Of Heavy Cream
2 Tsp. Of Creole Seasoning

GARNISH
1 cup of sliced bell peppers
2 tbls. Olive oil

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Goodnight Brothers Produce Company, Inc.
PO Box 287 Boone NC 28607 828-264-8892

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