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MARIO BATALI Molasses Glazed Ham with Cornmeal Crepes and Honey Butter

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This delicious ham is the perfect dish for your holiday celebration!

ingredients
MOLASSES GLAZED HAM WITH CORNMEAL CREPES AND HONEY BUTTER
7-9 pound smoked boneless ham
1/2 cup molasses
1 orange (zest and juice)
1 lemon (zest and juice)
1 tablespoon dark brown sugar
1 tablespoon orange liqueur
2 teaspoon Dijon mustard
CORNMEAL CREPES
2/3 cup All-purpose flour
2/3 cup yellow cornmeal
salt and freshly ground black pepper
2 cups whole milk
4 large eggs
HONEY BUTTER
2 sticks unsalted butter
1/4 cup honey
salt (to taste)

directions
Preheat oven to 325ºF.
Place ham on a rack in a roasting pan. Set aside.
For the Molasses Glaze: In a medium sauce pan, over medium heat, add the molasses, the zest and juice of the orange and lemon, brown sugar, orange liqueur and Dijon mustard. Whisk to combine, let simmer for 5 minutes. Set aside to cool slightly.
Brush the remaining mustard over the ham. Then, brush the glaze over ham and place in oven for about an hour, or until the ham is warmed through and the internal temperature registers to 140ºF. Continue to glaze every 15 minutes.
Meanwhile, make the crepes. In a large mixing bowl, add the flour, cornmeal, salt and pepper. Whisk in the milk and eggs until well combined. Place a medium nonstick skillet over medium heat. Add a tablespoon of butter to melt. Ladle 2 ounces of the crepe batter into the preheated pan, tilting it so that a thin layer is applies to the entire surface area. Cook for 2-3 minutes until the edges of the crepe are slightly browned and crisp. Using a rubber spatula, flip the crepe and cook the other side until lightly toasted. Remove to a plate and repeat the process to make crepes from the remaining batter.
For the honey butter: In a medium bowl, add the softened butter, honey salt and pepper. Mix well to combine. Serve with the cornmeal crepes.
To serve, spread the butter over a crepe. Thinly slice the baked ham. Place ham inside the crepe. Fold and enjoy!

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