Thread: Ham question

On Tue, 05 Apr 2011 11:37:08 -0500, Stu <[email protected]> wrote:

>
> I picked up a double package of Westphalian ham (wafer slices), it looks a
> great deal like Prosciutto but it's German. I've tried it in one recipe but
> find it salty, does anyone have a recipe that I could try this ham in that the
> saltiness might be a plus?

With chicken? Here's a recipe Rachael Ray I saw yesterday that calls
for either speck or prosciutto. http://tinyurl.com/3pdrzue or
<http://www.foodnetwork.com/recipes/rachael-ray/ricotta-spinach-and-ham-stuffed-chicken-breast-marsala-with-pine-nut-pilaf-recipe/index.html>
Try a simple cordon bleu (I posted about it a few months ago), or my
fallback, carbonara. You know how to make that.

You could always soak your ham for a few minutes in clear water, but
I'd be very cautious about removing too much salt if you did that.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 5 Apr 2011 10:39:18 -0700 (PDT), ImStillMags <[email protected]>
wrote:

>Found this website with German recipes using the ham.
>
>http://www.germanfoods.org/consumer/...anschinken.cfm



Sounds yummy thanks

On Tue, 05 Apr 2011 11:06:18 -0700, sf <[email protected]> wrote:

>On Tue, 05 Apr 2011 11:37:08 -0500, Stu <[email protected]> wrote:
>
>>
>> I picked up a double package of Westphalian ham (wafer slices), it looks a
>> great deal like Prosciutto but it's German. I've tried it in one recipe but
>> find it salty, does anyone have a recipe that I could try this ham in that the
>> saltiness might be a plus?
>
>With chicken? Here's a recipe Rachael Ray I saw yesterday that calls
>for either speck or prosciutto. http://tinyurl.com/3pdrzue or
><http://www.foodnetwork.com/recipes/rachael-ray/ricotta-spinach-and-ham-stuffed-chicken-breast-marsala-with-pine-nut-pilaf-recipe/index.html>
>Try a simple cordon bleu (I posted about it a few months ago), or my
>fallback, carbonara. You know how to make that.
>
>You could always soak your ham for a few minutes in clear water, but
>I'd be very cautious about removing too much salt if you did that.

It's very salty, but that chicken recipe looks just what I've been looking for.

Thanks


--

Stu

Recipe of the week "Sooji Halwa"
http://foodforu.ca/recipeofweek.html

So much more than just a recipe website

On Tue, 05 Apr 2011 12:27:51 -0800, Mark Thorson <[email protected]>
wrote:

> Stu wrote:
>
> > I picked up a double package of Westphalian ham (wafer slices), it looks a
> > great deal like Prosciutto but it's German. I've tried it in one recipe but
> > find it salty, does anyone have a recipe that I could try this ham in that the
> > saltiness might be a plus?
>
> Wrap it around a piece of avocado.
>
or a bundle of asparagus!

--

Today's mighty oak is just yesterday's nut that held its ground.

Stu wrote:

> I picked up a double package of Westphalian ham (wafer slices), it looks a
> great deal like Prosciutto but it's German. I've tried it in one recipe but
> find it salty, does anyone have a recipe that I could try this ham in that the
> saltiness might be a plus?

Wrap it around a piece of avocado.

Stu wrote:
>
> I picked up a double package of Westphalian ham (wafer slices), it looks a
> great deal like Prosciutto but it's German.

My wife prefers Westphalian ham to real Prosciutto, Parma or Black
Forrest hams. I think they all rule and I don't have any trouble with
the fact that Westphalian is a little less expensive than the others in
that list. We have a small packet in the fridge now that we are going
through.

> I've tried it in one recipe but find it salty

Another style of dry cured ham that is very salty is American country
ham. To eat a country ham as a meal it has to be soaked to reduce the
salt. It's usually used as an ingredient in barely more than spice
amounts. Any recipe that works with country ham is going to work with
Westphalian. Country ham tends to be used diced as an ingredient, that
should not matter most of the time.

> does anyone have a recipe that I could try this ham in that the
> saltiness might be a plus?

Finely diced scattered on an egg at breakfast. In an omlette with a
nice hard cheese. Any recipe you have that uses bacon that you might
want to be even better. Wrap it around a small cube of semi-soft cheese
like a double Glouchester or Cheshire.

Finely dice and mix with a tiny amount of mayo, use as an intense pate'.

I also like a slice of rye toast, a slice of Westphalian, a slice of
local aged cheddar as an open faced sandwich. No second slice of bread
to interfere with the flavor of the ham.

On 05/04/2011 4:27 PM, Mark Thorson wrote:
> Stu wrote:
>
>> I picked up a double package of Westphalian ham (wafer slices), it looks a
>> great deal like Prosciutto but it's German. I've tried it in one recipe but
>> find it salty, does anyone have a recipe that I could try this ham in that the
>> saltiness might be a plus?
>
> Wrap it around a piece of avocado.
>
>

Really? I like Westphalian ham and I like avocado but I just don't see
them going together.

On Apr 5, 9:37*am, Stu <i...@foodforu.ca> wrote:
> I picked up a double package of Westphalian ham (wafer slices), it looks a
> great deal like Prosciutto but it's German. I've tried it in one recipe but
> find it salty, does anyone have a recipe that I could try this ham in that the
> saltiness might be a plus?
>
> --
>
> Stu
>
> Recipe of the week "Sooji Halwa"http://foodforu.ca/recipeofweek.html
>
> So much more than just a recipe website

Chippped ham on toast.

On Apr 5, 2:44*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> On 05/04/2011 4:27 PM, Mark Thorson wrote:
>
> > Stu wrote:
>
> >> I picked up a double package of Westphalian ham (wafer slices), it looks a
> >> great deal like Prosciutto but it's German. I've tried it in one recipe but
> >> find it salty, does anyone have a recipe that I could try this ham in that the
> >> saltiness might be a plus?
>
> > Wrap it around a piece of avocado.
>
> Really? I like Westphalian ham and I like avocado but I just don't see
> them going together.

Kinda sounds good to me...never tried but now I think I will...nothing
to lose.

"Stu" <[email protected]> wrote in message
news:[email protected]..
>
> I picked up a double package of Westphalian ham (wafer slices), it looks a
> great deal like Prosciutto but it's German. I've tried it in one recipe
> but
> find it salty, does anyone have a recipe that I could try this ham in that
> the
> saltiness might be a plus?
>
> Stu
>
>
Make a simple cheese and tomato pizza, a pizza margherita. Use a mild
cheese, like fontina, and a simple non assertive and sauce. Keep it simple.
I usually use fresh romas. You don't want to mask the flavor of the ham.

When the pizza comes out of the oven sprinkle on bits of Westphalian ham all
over it and eat up.

Kent

Dave Smith wrote:

> On 05/04/2011 4:27 PM, Mark Thorson wrote:
> > Stu wrote:
> >
> >> I picked up a double package of Westphalian ham (wafer slices), it looks a
> >> great deal like Prosciutto but it's German. I've tried it in one recipe but
> >> find it salty, does anyone have a recipe that I could try this ham in that the
> >> saltiness might be a plus?
> >
> > Wrap it around a piece of avocado.
>
> Really? I like Westphalian ham and I like avocado but I just don't see
> them going together.

Raw avocado always needs salt. A single-layer wrap of Westphalian ham
over a 1-cm thick slice of avocado has just the right amount.

"Stu" <[email protected]> wrote in message
news:[email protected]..
>
> I picked up a double package of Westphalian ham (wafer slices), it looks a
> great deal like Prosciutto but it's German. I've tried it in one recipe
> but
> find it salty, does anyone have a recipe that I could try this ham in that
> the
> saltiness might be a plus?
>
>
> --
>
> Stu
>
> Recipe of the week "Sooji Halwa"
> http://foodforu.ca/recipeofweek.html
>
> So much more than just a recipe website
>
>
Very similar to Westphalian ham, Trader Joe's "Proscuitto" is also a very
lightly smoked, cured, uncooked ham, at a very good price.

Put a whole slice, or two, over a piece of cantalope. It's a marriage you
can't beat. Don't think about the saltiness. you won't notice it.

Kent